Shrimp Cakes with Corn and Avocado Salsa

Pumpkins, and gourds from Rabun Gap.

Our Boys Gizmo and Louie!

Tonight we are having some old friends over and I am making shrimp cakes with salsa for dinner and our favorite Remoulade Sauce! This is a really simple dish for me to make and it is very delicious. We are so blessed to live here with these beautiful Gulf Waters! Hope you try this recipe soon. If you don't have access to fresh shrimp try can shrimp instead. Be sure to drain them first!

Shrimp Cakes with Corn and Avocado Salsa

Shrimp Cakes

1 lb. shrimp peeled and deveined

Olive oil

1 cup finely chopped red bell pepper

1 garlic clove minced

¼ cup thinly sliced green onion about 3 green onions include green tops

3 Tablespoons Kraft Mayonnaise

1 Tablespoon fresh lime juice

1 ½ teaspoon hot sauce

½ teaspoon sugar

¼ teaspoon salt

1 large egg

¼ cup finely chopped fresh cilantro

¾ cup panko bread crumbs

Corn Avocado Salsa

1 cup white frozen corn thawed

¾ cup diced ripe avocado

¼ cup chopped fresh cilantro

3 tablespoons finely chopped red onion

2 tablespoons finely chopped and seeded poblano pepper

1 tablespoon fresh lime juice

¼ teaspoon salt

¼ teaspoon black pepper

Cakes:

Clean shrimp and place in bowl and chop fine…….in food processor about 10 pulses

Heat nonstick skillet over medium heat and coat pan with olive oil. Add bell pepper and sauté 3 min. Add garlic and sauté 1 more min. Place sautéed pepper mixture in a large bowl. Add chopped shrimp, green onions, mayonnaise, lime juice, hot sauce, sugar, salt and egg. Stir until blended well. Stir in cilantro and panko.

Divide into 10 equal portions shape into a ½ inch thick patty.  Dredge both sides in remaining panko. Chill for at least 1 hour.

Heat pan over medium high heat. Coat pan with olive oil. Add 5 cakes to skillet and heat on each side 4 min. Remove from pan keep warm and add last 5 cakes cook 4 min each side.

Salsa:

Thaw corn in mixing bowl.

While cakes are chilling make salsa.

Chop avocado, onion, pepper, cilantro, combine with corn, sprinkle with salt and black pepper. Cover and chill until crab cakes are ready to serve.

This is the shrimp peel/devien tool I told you about in an earlier blog. It makes the job of cleaning shrimp go really fast. I usually get heads on shrimp.  Wash the shrimp in a collander. Pull the head off and insert the tip of the tool under the back of the shrimp and push back towards the tail and fin of the shrimp.  This will cause the shell to pull away from the meat. Pull away any loose shell and tail fin. By placing the tool on the top back side of the shrimp the vien will come out with the tool. Rinse this away and place in bowl to drain.

Remoulade Sauce

Blend all of the following ingredients and chill.

1 cup Mayonaise

1/4 cup creole mustard

2 1/4 tablespoon horseradish

1 tablespoon red wine vinegar

Note the specified horseradish is not prepared horseradish. You want horseradish.....check in the grocery seafood section. Most stores will have it on ice or in the cooler.