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Shrimp Cakes
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Coconut Macadamia
Shrimp Cakes
By Catherine Dwelley
Makes 8 Shrimp Cakes
Pair with Domaine Delmas Passion Cuvée Cremant de Limoux
Ingredients:
- ½ lb cooked salad shrimp
- ½ cup bell pepper, seeded and chopped
- 1 Tbsp fresh ginger, grated
- 1 Tbsp lemon juice
- 1 clove garlic, peeled and smashed
- 1 egg
- ½ tsp red pepper flakes
- ½ tsp cayenne
- ¼ tsp black pepper
- ½ cup panko bread crumbs
- ¼ cup macadamia nuts, finely chopped
- ½ cup organic cane sugar
- ¼ cup shredded unsweetened coconut
- ¼ cup coconut oil, for frying
- Lemon wedges, for serving
Instructions:
- Place shrimp, bell pepper, ginger, lemon juice, garlic, egg, red pepper, cayenne, and black pepper in a blender. Pulse until ingredients some together into a thick paste.
- In a small bowl, mix together panko, macadamia nuts, and coconut. Spread half of the breadcrumb mixture on a plate.
- Use a 1/4-cup measuring cup to scoop the shrimp mixture onto the layer of breadcrumbs. Sprinkle more breadcrumbs on top, and gently flatten into patties.
- Melt coconut oil in a skillet over medium-low heat.
- Carefully transfer shrimp patties to the skillet and fry 2-3 minutes on each side, or until golden brown and cooked through. Season with salt and pepper to taste. Serve with lemon wedges.
Serves: 8
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