Good friend, Vicki came up from Eugene smack dab in the middle of March Madness and brought an amazing appetizer. When I asked her where she got the recipe, she said she made it up. Brilliant!
Enjoy!
Stacy
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced onion
2 tablespoons olive oil, divided
1 cup diced fresh shrimp (raw)
1 egg
2 tablespoons plain yogurt
2 tablespoons panko breadcrumbs
1/2 teaspoon Tom Douglas Seafood Rub
sour cream, garnish
lemon wedge, garnish
Directions:
Heat skillet over medium heat, add 1 tablespoon oil. Cook carrot, celery and onion for 10-15 minutes until soft. Remove skillet from heat and let veggies cool.
Cut shrimp up into fingernail-sized pieces. Add shrimp to cooled veggie mixture long with egg, yogurt and breadcrumbs. Season with seafood rub.
Form shrimp mixture into small patties on a sheet of waxed paper (about a heaping tablespoon a piece). Refrigerate patties for 30 minutes.
Clean skillet and heat over medium heat. Add remaining oil. Cook patties until browned on one side, about 3 minutes, flip and cook until the other side is browned.
Service with a dollop of sour cream and a lemon wedge.
Recipe courtesy of Vicki (thanks for leaving 6 extra shrimp cakes in our freezer)
Image courtesy of google images
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