Description

Instead of salmon patties or crab cakes, try these delicious shrimp cakes. Serve with the amazing asparagus salsa on a bed of lettuce.

Ingredients

• shrimp cakes:
• 1 lb. shell on shrimp
• 1 T. butter
• 1/2 c. finely minced colorful bell peppers
• 1 small chili pepper, minced, seeds and all (small jalapeno or Serrano)
• 1/3 c. red onion, finely minced
• 1 large egg, lightly beaten
• 1/2 c. panko bread crumbs, plus more for coating
• 2 T. finely chopped fresh cilantro
• 1 T. mayonnaise
• 1/2 t. salt
• 1/2 t. freshly cracked black pepper, or to taste
• a few dashes of hot sauce, if desired
• olive oil for frying
• asparagus salsa:
• 1 bunch very thin asparagus
• 1/4 red onion, minced
• 1/3 c. colorful bell pepper, finely minced
• juice of 1 lime
• chopped cilantro, to taste
• pinch of salt

Steps

1. Peel the shrimp and de-vein.
2. Melt butter in a pan then saute shrimp until just turning pink on both sides, but not curling tightly. This should only take about two minutes.
3. Put the shrimp and any juices in the bowl of a food processor. Pulse 12 times until the shrimp is well chopped, but hasn't turned to paste so it will retain some texture.