Shrimp Cakes

[Sunflower]

Probably best for late P3 due to the sautee requirements?....I'm thinking you could substitute butter instead? I did remove the requirement for 1 tbsp. agave nectar.


Recipe Ingredients:
1 lb. (raw) shrimp, peeled and deveined
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tbsps. scallions, thinly sliced
1 tbsp. lime juice, freshly squeezed
1/2 tsp. sea salt
1/4 tsp. chipotle chile, ground
1 egg
1/2 cup cilantro, finely chopped
1/2 cup almond flour
3 tbsps. grapeseed oil, for saut


Cooking Directions:

1. Place shrimp in food processor, pulse until finely chopped

2. In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, salt, chipotle, egg and cilantro

3. Form mixture into 12 1/2 inch thick patties, dip each in almond flour, coating thoroughly

4. In a large skillet, over medium heat, warm 1 tablespoon oil

5. Add patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate

[Sadie]

This looks really good. The oil will place this near the end of week 2 on P3.