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    Shrimp Cakes

    Source of Recipe


    Recipe Introduction

    From Elana's Pantry -

    List of Ingredients

    1 pound (raw) shrimp, peeled and deveined
    1 red or yellow bell pepper, finely chopped
    1 clove garlic, minced
    2 tablespoons scallions, thinly sliced
    1 tablespoon lime juice, freshly squeezed
    1 tablespoon agave nectar
    1/2 teaspoon celtic sea salt
    1/4 teaspoon chipotle chile, ground
    1 egg
    1/2 cup cilantro, finely chopped
    1/2 cup blanched almond flour
    3 tablespoons grapeseed oil, for saut�ing


    Place shrimp in food processor, pulse until finely chopped.

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

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

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

    Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate.

    Repeat with remaining cakes.

    Makes 12 cakes - Serves 4




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