SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Shrimp Cakes with Spicy Cajun Mayo

http://www.eatingwell.com/recipes/shrimp_cakes_spicy_cajun_mayo.html

From EatingWell:  May/June 2014

Shrimp cakes are common all over the Gulf Coast, but this recipe is healthy because they’re made with whole-wheat breadcrumbs, packed with fresh vegetables and are delectably crisp without having been deep-fried. Serve these shrimp cakes as a first course, on top of a salad or like a burger on a whole-wheat bun with the Cajun mayonnaise, lettuce and tomato.

4 servings | Active Time: 1 hour | Total Time: 1 hour

Ingredients

Preparation

  1. Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.
  3. Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reducing the heat as necessary to prevent overbrowning.
  4. Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.

Nutrition

Per serving : 322 Calories; 15 g Fat; 3 g Sat; 8 g Mono; 213 mg Cholesterol; 21 g Carbohydrates; 25 g Protein; 3 g Fiber; 576 mg Sodium; 457 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

Tips & Notes