Recipe for Corn and Shrimp Cakes with Dipping Sauce 
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Yield:
0.5 cup
Ingredients:
Amount Ingredient
Dipping Sauce: ----------------
1/3 cup sour cream
1 tsp white horseradish
2 tbl cocktail sauce
----------------- Cakes: ----------------
6 oz raw, peeled and deveined shrimp, minced
1 x heaping cup corn kernels (see note)
2 tbl minced fresh chives
1 tsp minced fresh tarragon
2 x eggs, beaten
2 tbl all-purpose flour
Salt and black pepper
Instructions:
Instructions: To make sauce: In bowl, combine sour cream, horseradish and cocktail sauce.

Stir and set aside until ready to serve.

Makes 1/2 cup.

To make cakes: In bowl, stir together shrimp, corn, chives, tarragon, eggs, flour and salt and pepper to taste.

Melt butter in 12 inch skillet. Drop in half the batter by heaping tablespoon to form 4 cakes. Fry 3 to 4 minutes per side or until golden. Repeat with remaining batter. Serve with Dipping Sauce.

Note: Either scrape the kernels off 2 large ears of corn to yield 1 heaping cup corn kernels or use frozen, thawed corn kernels.

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