Wednesday, June 27, 2007

Spicy Shrimp Cakes with Corn and Avocado Salsa

This recipe will knock your socks off. Or may I say, knock your flip-flops off since it's summer time. The Spicy Shrimp Cakes are delicious and healthy. It's one of the quickest recipes I've made in a while. Delicious, quick, and healthy - it doesn't get much better than this.

Spicy Shrimp Cakes with Corn and Avocado Salsa

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 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon old bay seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup homemade whole wheat breadcrumbs **

1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
1/4 teaspoon salt

** Homemade breadcrumbs: Remove crusts from the bread and process in a food processor until you get a fine bread crumb. Set aside.
Place shrimp in a food processor; pulse until finely chopped. Set aside.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. 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 (through egg), stirring well. Stir in cilantro and breadcrumbs. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Chill at least one hour.
Preheat oven to 375 degrees. Place shrimp cakes on a baking sheet lined with parchment paper. Bake for 25 minutes or until light brown.

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

Yield 10 servings CALORIES 121


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