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



  1. 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.
  2. In a small bowl, mix together panko, macadamia nuts, and coconut. Spread half of the breadcrumb mixture on a plate.
  3. 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.
  4. Melt coconut oil in a skillet over medium-low heat.
  5. 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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