Ingredients

Cucumber Remoulade: 1 cup finely grated cucumber 1 tsp sugar tsp fine salt 1 cup yogurt 2 Tbsp chopped capers 2 Tbsp chopped dill pickle (or dill pickle relish) Fritters: 1 Tbsp olive oil cup finely diced onion cup fresh or frozen corn kernels 1 tsp finely chopped fresh thyme 1 cup cornmeal 1/2 cup all-purpose flour 1 Tbsp sugar 1 Tbsp baking powder 3/4 tsp salt dash black pepper 1 egg 3/4 cup 2% milk 1 cups cooked baby shrimp, thawed and drained vegetable oil, for frying

Description

For Remoulade, Stir Cucumber, Sugar And Salt And Let Sit In A Strainer Over A Bowl For 30 Minutes. Squeeze Out Excess Liquid, Stir In Yogurt, Capers And Dill Pickle And Chill Until Ready To Serve. For Fritters, Heat Oil In A Small Sauté Pan Over Medium

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