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Jalapeño Shrimp Cakes




Source of Recipe


Richard Lee Holbert


Recipe Introduction


These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado.
Serve this over a bed of greens for a quick, light summer meal.



List of Ingredients




Weight Watchers Jalapeño Shrimp Cakes


1 lb shrimp, peeled and deveined (weight after peeled)
1 large jalapeño, seeded and minced (for spicy, leave the seeds)
1 garlic clove, minced
3 medium scallions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons panko (use GF crumbs for gluten free)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper


4 lime wedges
1/2 medium avocado, sliced thin



Recipe




Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.

Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.

Using rubber gloves (easier with gloves), form shrimp into 4 patties.

Heat a non-stick skillet over medium heat and spray with oil.

Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.

Serve with fresh lime juice and top with thin slices of avocado.


WW Points+ : 4 pt