PrairieHarpy's Shrimp CakesSubmitted by: PRAIRIEHARPY
IntroductionLower in carbs and higher in protein, these make a lovely light lunch or dinner. Lower in carbs and higher in protein, these make a lovely light lunch or dinner.
1/2c Eggbeaters, Southwestern Style
5 tbsp water
2 tbsp cilantro, finely chopped
1 bunch scallions, finely chopped
1/2 lb small shrimp, shelled and chopped
1/2 tsp salt
1 tsp fresh ground pepper
1 tsp smoked paprika
Add shrimp, cilantro, and scallions to the bowl. Then add paprika, pepper, and salt either to recipe specifications or to taste. Other interesting herbs and spices could go here, depending on the taste you are after.
Let mixture stand for 30 minutes.
Heat the flat non-stick plates of a counter griddle to medium-high heat. When ready, drop the mixture onto the griddle in 2 tablespoon units. (Each cake should be made from 2 tbsp worth of the egg/shrimp mixture.) Flatten a little with the back of a spatula, if necessary.
Let cook until underside is golden, then flip one time. Cook again until underside is golden. These need to be turned only once and should not stick.
Serve immediately with cocktail sauce, tartar sauce, ketchup or whatever you desire. These condiments are not included in the nutritional info.
These can be cooked in a regular pan, but it might require some olive oil spray which is also not included in the nutritional stats.
Recipe makes 12 - 14 cakes. Calculated for 14.
Number of Servings: 14
Recipe submitted by SparkPeople user PRAIRIEHARPY.