I hope everyone had a nice weekend. Are you getting back into the swing of things? My recipes are back to normal now with less fancy and more everyday meals. We enjoy seafood and fresh fish (especially when my husband catches it). Unfortunately one of my favorites is not something he can catch for us. So when shrimp goes on sale at the market I like to make shrimp linguini, shrimp scampi, shrimp salad and yummy shrimp cakes! Today I am happy to share my shrimp cakes recipe with you.
What You Need
1 1/2 pounds large shrimp
3 Tbsp. olive oil
1 Lemon (2 Tbsp. fresh lemon juice, 2 Tsp. Lemon zest)
1/2 tsp. Ground chili powder
1 Jalapeño, about a teaspoon full ( seed and minced)
Pinch of salt
1/4 tsp. Black pepper
1/4 Cup flour
1/4 Cup green onions (tops and bottoms minced)
Non Stick Skillet
Pie plate or shallow bowl
Tea towel or paper towel
Before You Start– Clean peel, de-vein shrimp and pat dry with tea towel ( or paper towel)
Lets Make It! Combine shrimp the jalapeño, lemon juice and lemon zest, salt, and pepper in food processor. Pulse until coarsely chopped. Pour the flour into the pie plate ( or shallow bowl). Shape the shrimp mixture into 8 patties and dredge in the flour. Heat the olive oil in the skillet over medium heat. Place the shrimp patties into the oil and cook until golden brown ( about 2 -3 minutes per side.)
Serve with cocktail sauce
Serves 4 ( 2 each)
*Katie’s Tid Bits* Try making these with Italian bread crumbs instead of flour too.
Do you like shrimp?