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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 146.4
  • Total Fat: 5.7 g
  • Cholesterol: 137.4 mg
  • Sodium: 512.8 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.9 g

View full nutritional breakdown of Yammy Shrimp Cakes!!! calories by ingredient
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Yammy Shrimp Cakes!!!

Submitted by: SARA772779

Introduction

I've eaten a fattier version of this recipe from Southern Living before and it was called Shrimp and Yam Cakes, but recently saw another version of the recipe in an I Can't Believe It's Not Butter ad so I thought I'd modify it to my taste. I hope you enjoy it. I've eaten a fattier version of this recipe from Southern Living before and it was called Shrimp and Yam Cakes, but recently saw another version of the recipe in an I Can't Believe It's Not Butter ad so I thought I'd modify it to my taste. I hope you enjoy it.
Number of Servings: 8

Ingredients

    - 1 lb. sweet potatoes or yams, cooked and mashed
    - 1/4 cup finely chopped red bell pepper
    - 1/4 cup finely chopped onion
    - 2 Tbsp. chopped fresh cilantro
    - 1 egg
    - 1 lb. cooked shrimp, chopped
    - 1/2 cup TVP (Textured Vegatable Protein can be substituted with Dry Bread Crumbs but will increase your carbs)
    - 2 Tbsp. finely chopped jalapeno pepper
    (seeded)
    - 1 tsp. salt
    - 4 Tbsp. I Can't Believe It's Not Butter!® Mediterranean Blend spread

Directions

Add 2 tablespoons of hot water to the TVP to begin hyrating the little chunks. Add your chopped vegetables to the TVP and mix well. The TVP will take on the moisture and flavor of the vegetables.


Cube and cook yams in salted, boiling water. Drain and mash with ricer or similar hand tool to small, rice sized consistency and place in large bowl.


Add red pepper, onion, TVP, peppers and cilantro to mashed yams, mixing well. Stir in egg, shrimp, salt; shape into 8 patties.


Melt 2 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread in 12-inch nonstick skillet over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.


Makes: 8 cakes
Preparation Time: 25 Minutes(s)
Cook Time: 10 Minutes(s)


Number of Servings: 8

Recipe submitted by SparkPeople user SARA772779.






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