Spicy Shrimp Cakes with Corn Salsa
Ingredients:
1 lb. med shrimp, shelled/deveined
4 t. olive oil
1 red bell pepper, finely chopped
1 garlic clove, minced
3 T. mayonnaise
¼ cup green onions, sliced
1 T. fresh lime juice
2 t. hot pepper sauce
½ t. sugar, ¼ t. salt
¾ cup panko crumbs
1 large egg
¼ cup cilantro, chopped
Corn Salsa: Mix together all ingredients.
1 cup corn kernels
¾ diced avocado
¼ cup fresh cilantro
3 T. red onion, chopped
2 T. poblano, diced
1 T. lime juice, ¼ t. salt
Methods:
- Pulse shrimp in food processor until finely chopped. Set aside.
- Heat 2 t. oil. Saute bell peppers for 2 min.
- Add garlic, sautéing until golden. Remove and place in bowl along with shrimp, green onions, mayonnaise, lime juice, hot-pepper sauce, salt, pepper, egg. Stir well.
- Shape into ½" patties, dredging both sides w/ panko crumbs. Refrigerate for 1 hour.
- Heat remaining oil in skillet. Cook shrimp cakes until browned on both sides.
- Keep warm in oven. Serve w/ salsa.