I was aware that the month of August was hot in Florida, but it seems as though someone has turned up the thermostat. Holy smokes, is it hot! With the weather being so warm, no one wants to eat a large heavy meal and this recipe is perfectly light. These shrimp cakes are moist on the inside and flaky on the outside from the panko crumbs. Visit your local vegetable stand to purchase fresh corn and avocados to construct this salsa, it is a cool accompaniment to top off these tasty shrimp cakes.
1 pound medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 cup thinly sliced green onions
3 Tb reduced fat mayonnaise
1 Tb fresh lime juice
1 -1/2 tsp hot sauce
1/2 tsp sugar
1/4 tsp salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko (Japanese breadcrumbs), divided
1 cup fresh corn on the cob, grilled and cut off the cob
3/4 cup diced, peeled avocado
1/4 cup chopped, fresh cilantro
3 Tb finely chopped red onion
2 Tb finely chopped, seeded poblano pepper
1 Tb fresh lemon juice
1/4 tsp salt
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 and add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients, stirring well. Stir in cilantro and 1/4 cup of panko crumbs.
Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2 inch- thick patty. Dredge both side of patties in remaining 1/2 cup panko. Chill patties for at least one hour.
Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to the pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.
To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes. Courtesy: Cooking Light