Wednesday, May 4, 2011

Shrimp Cakes with Corn and Avocado Salsa

Shrimp Cakes with Corn and Avocado Salsa
Adapted from Cooking Light
by Erin from Dinners, Dishes and Desserts


1 pound shrimp, peeled and deveined
1 garlic clove
1/4 thinly sliced green onions
3 Tbls reduced-fat mayo
1 Tbls lime juice
1 1/2 tsp hot sauce
1/2 tsp sugar
1/4 tsp salt
1 egg
1/4 cup chopped cilantro
3/4 cup panko bread crumbs

1 cup frozen corn, thawed
1 avocado, diced
1/4 cup chopped cilantro
3 Tbls red onion, chopped
1/2 jalapeno, chopped
1 Tbls lime juice
1/4 salt

To make the cakes, put the shrimp in the food processor.  Pulse 10 times until it is finely chopped.  Transfer the shrimp to a medium size bowl.  I like to grate the garlic in, so it gets all through the shrimp.  Then add in the onions, mayo, lime juice, hot sauce, sugar, salt and egg.  Mix well.  Stir in the cilantro and 1/4 cup of panko.

Divide the shrimp mixture into 10 equal portions.  Shape into about 1/2 in thick patty.  Dredge both sides into the remaining panko.  The shrimp mixture is really sticky, so don't worry that you did anything wrong.  Chill for at least one hour. 

To prepare salsa, combine the corn and remaining ingredients; stir gently.  Serve immediately with shrimp cakes.

Heat pan over medium-high heat.  Coat pan with olive oil.  Cook about 4 minutes a side until they are browned.