shrimp cakes

Shrimp is a staple in our home.  It thaws easily and cooks quickly, it’s the perfect thing to pull out and make a quick meal with.  We had family bringing dinner over (lucky us!) but I still wanted to make an appetizer.  My fridge was stocked with peppers and onions and I thought this would be the perfect quick snack to make.  Hubby loved them and even raved about them to our massage therapist – always a good sign.  Can be served with roasted red pepper dip or garlic aioli.

Shrimp Cakes
Makes 12 1 pound raw shrimp, peeled and deveined
3 green onions, chopped
1 red pepper, chopped
1 egg
1 TB dijon mustard
salt
pepper
breadcrumbs

In a food processor, coarsely chop the raw shrimp.  Transfer to a bowl and add the veggies, egg, mustard, salt and pepper.  Add breadcrumbs, a little at a time, until the mixture can be formed into patties.  Refrigerate the patties for about 5 to 10 minutes.  Pan fry the shrimp cakes until shrimp is cooked and each cake has a nice brown crust.

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