Shrimp Cakes
Jalapeno Shrimp Cakes

Shrimp Cakes

1 lb. jumbo shrimp

¼ cup onion, diced fine

¼ cup green bell pepper, diced fine

¼ cup celery, diced fine

1 egg

1 cup whole wheat plain panko crumbs

3 Tbsp. whole wheat plain panko crumbs

2 Tbsp. olive oil

2 Tbsp. finely chopped fresh parsley

1 Tbsp. light mayonnaise

1 teas. Dijon mustard

¾ teas. Old Bay seasoning

½ teas. garlic powder

2 Tbsp. lemon juice

salt and pepper to taste

Peel and devein the shrimp and remove the tails.  Use a paper towel to pat the shrimp dry and then place the shrimp in a food processer.  Pulse the shrimp until it is finely chopped.  Transfer the chopped shrimp to a mixing bowl and add 3 tablespoons of the panko crumbs, the onion, green pepper, celery, parsley, mayonnaise, mustard, egg, lemon juice, old bay, and garlic powder and mix gently.  Combine the remaining 1 cup of panko crumbs with salt and pepper on a shallow plate or a piece of foil.  Use  your hands to scoop some of the shrimp mixture and shape the shrimp mixture into a 1-inch patty.  Coat the shrimp patty with the panko crumbs and set aside on a plate.  Continue shaping the balance of the shrimp mixture into patties and coating them with panko crumbs. You should have a total of 8 shrimp cakes.  Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.  When the oil is hot add 4 shrimp patties.  Leave some space between the patties.  Cook the patties for 3 minutes and then carefully turn over the patties using a spatula. Cook the shrimp patties for an additional 2-3 minutes after they are turned over.  Place cooked patties on a plate.  Add the remining oil to the skillet and repeat the process to cook the last 4 shrimp cakes.

Recipe makes 4 servings, 2 shrimp cakes each  Estimated WW Smart points 5 per serving

Jalapeno Shrimp Cakes

1 lb. large shrimp

1 large jalapeno pepper, diced

1 clove garlic, diced

3 medium scallions, chopped

2 Tbsp. panko crumbs

2 Tbsp. fresh cilantro, chopped

salt and pepper to taste

Peel and devein the shrimp and remove the tails.  Seed the jalapeno pepper, but if you prefer your food spicier you can leave the seeds in the jalapeno.  Use a paper towel to dry the shrimp well.  Place the shrimp with the jalapeno pepper and garlic in a food processor and pulse a few times until almost pasty.  Combine the shrimp mixture with the scallions, panko crumbs, cilantro and salt and pepper and mix gently to combine.  Form the shrimp mixture into 4 patties.  Spray a large non-stick skillet with cooking spray.  Add the shrimp cakes to the heated skillet and cook for 4 minutes without disturbing.  Turn the shrimp cakes over gently and cook for an additional 4 minutes of the other side.

Recipe makes 4 servings  Estimated WW Smart points 2 per serving