These tasty and easy shrimp cakes are great for dinner. I think they make a brunch buffet served alongside polenta wedges drizzled with a wasabi mustard lightly touched with honey. A new take on shrimp and grits without any gluten.
| Servings | Prep Time |
| 4 | 20minutes |
| Servings | Prep Time |
| 4 | 20minutes |
Ingredients
- 1 pound Shrimp raw, peeled and deveined
- 1 Bell pepper red or yellow bell pepper, finely chopped
- 1 clove Garlic minced
- 2 Tbsp. Scallions thinly sliced
- 1 Tbsp. Lime Juice freshly squeezed
- 1 Tbsp. Agave nectar
- 1/2 tsp. Celtic sea salt
- 1/4 tsp. chipotle chili ground
- 1 Egg
- 1/2 cup Cilantro finely chopped
- 1/2 cup Almond Flour blanched
- 3 Tbsp. Oil for sautéing
Servings:
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Ingredients
Servings:
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Instructions
- Place shrimp in food processor , pulse until finely chopped
- In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, agave, salt, chipotle, egg and cilantro
- Form mixture into 12 (?) inch thick patties, dip each in almond flour, coating thoroughly
- In a large skillet, over medium heat, warm 1 tablespoon oil
- Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
- Repeat with remaining cakes
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