Shrimp Cakes with Cajun Mayo
Prep time: 20 min Cook time: 20 minServes 4
6 tsp olive oil, divided
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 lb raw shrimp, peeled and chopped
1 cup fresh whole-wheat breadcrumbs
1 large egg, lightly beaten
2 Tbs lemon juice, divided
2 tsp Cajun seasoning, divided
1/8 tsp salt
1/2 cup low fat mayonnaise
Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.
Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reducing the heat as necessary to prevent overbrowning.
Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.
384 calories per serving. Click here for more nutritional info and shopping list!
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