2 large dried ancho peppers, split in half and seeds removed
1 tablespoon minced garlic
1 pound fresh uncooked shrimp, shelled and de-veined
Salt and pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions
Melt 1 tablespoon butter in 10-inch Lodge® cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add oil 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
Place 2 corncakes slightly overlapping on serving plate.
Top with shrimp and sauce and sprinkle with green onions.