I based this recipe on the Spicy Shrimp Cakes with Avocado Corn Salsa in Cooking Light, but tweaked it to my own tastes and to make it even lighter.
Shrimp Cakes
- 1 pound medium shrimp, peeled and deveined
- 1 garlic clove, minced
- 1/4 cup thinly sliced scallions
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup panko (Japanese breadcrumbs), divided
- To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic and scallions to pan; sauté for 3-5 minutes until garlic is browned. Remove from heat.
- In a large bowl combine shrimp, scallions, and the next 5 ingredients (through egg), stirring well. Add 1/2 cup panko.
- Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.
- Heat oven to 400. Mist shrimp cakes with olive oil before putting in oven. Bake shrimp cakes 20-30 minutes until cooked through and golden brown.
Salsa
- 1 cup frozen white corn, thawed
- 1 diced peeled avocado
- 1/4 cup chopped chives
- 3 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Kale Saute
1 tablespoon olive oil1/2 medium onion- chopped
2 gloves garlic- minced
2 tablespoons mustard
1 tablespoon cider vinegar
1 cup chicken stock
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook 5 minutes (until onion is soft). Stir in mustard, vinegar, and chicken stock and bring to a boil. Add kale and cook covered, stirring frequently until liquid is reduce by half (10-15 mins)
I served the shrimp cakes and salsa over a bed of the kale. Yummy Yummy!
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