Sunday, September 5, 2010


I am one of those unfortunate people who does NOT like fish or any kind of seafood. Period. Over the years I have tried to get myself to like it, but I just can't seem to make it happen. I've never even tried shrimp because the texture alone is enough to make me gag. The big problem with all of this is that my husband and kids LOVE fish and seafood and could eat it for every meal without complaint! I thought this recipe would be a good one for me to try shrimp because it is chopped in the food processor, thus altering it's very unappealing texture.  I actually ate 1/3 of a shrimp cake, not only without gagging, but kind of, sort of, liked it.  My husband, who like I said loves seafood, said this is a recipe that has to be on the regular rotation from now on. You could also make a mini version of these and serve as an appetizer.

(recipe from The Wicked Noodle)

(Printable Recipe)

1 lb. medium uncooked shrimp, peeled & deveined
1 C. red bell pepper, finely chopped
1 Tbsp. olive oil
1 garlic clove, finely chopped
1/4 C. green onion, thinly sliced
3 Tbsp. mayonnaise
1 Tbsp. fresh lime juice
1 1/2 tsp. hot sauce
1/2 tsp. sugar
1/4 tsp. salt
1 large egg
1/4 C. fresh cilantro, chopped
3/4 C. panko bread crumbs, divided
1 C. fresh corn niblets (or frozen if out of season)
3/4 C. avocado, diced
1/4 C. cilantro, chopped
3 Tbp. red onion, finely chopped
2 Tbsp. mild pepper such as Anaheim (or hotter, if you like heat!)
1 Tbsp. fresh lime juice
1/4 tsp. salt

1. Place shrimp in food processor and pulse 8-10 times; leaving a few good size chunks
2. Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next six ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
3. Divide shrimp mixture into equal portions. Dredge both sides of patty in remaining panko. They like to try to fall apart, set the patty in the panko, then pat some on the top and sides. Chill at least one hour.
4. Heat pan over medium-high heat. Coat pan with cooking spray. Add cakes to pan; cook 4 minutes. Spray the top of the cakes with cooking spray, then flip and cook another 4 minutes or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
5. To prepare salsa, combine corn and remaining ingredients.
6. Serve immediately with shrimp cakes.

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