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Categories:
cakes lemons shrimp green onions parsley pepper salt vegetable oil Pepper Yogurt Greek yogurt sweet peppers red pepper lemon juice clove garlic honey kosher salt
Viewed: 30 - Published at: 9 years agoIngredients
- cakes
- 2 lemons
- 1 pound medium shrimp fresh or frozen peeled, deveined
- 3 ears sweet corn kernels fresh, removed, 1 1/2 cups
- 3 green onions thinly sliced
- 2 tablespoons fresh parsley snipped
- 1 jalapeno pepper fresh, *, minced
- 1 teaspoon salt
- 1/2 cup vegetable oil
- sauce Red Pepper Yogurt
- 8 ounces greek yogurt or goat yogurt
- 4 ounces sweet peppers roasted red, drained
- 1 tablespoon red pepper minced fresh hot
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- 1 teaspoon honey optional
- kosher salt to taste
Method
- Finely shred the peel of the lemons. Set aside.
- In the bowl of a food processor add two-thirds of the shrimp and half of the finely shredded lemon peel. Cover and process with several on/off turns until the mixture becomes a fine paste.
- Transfer the shrimp paste to a large bowl. Add the remaining shrimp (roughly chopped), remaining lemon peel, corn kernels, green onions, parsley, jalapeno, and salt; mix well.
- Using clean hands, form 8 patties from the shrimp and corn mixture. Cover and chill until ready to use.
- In a blender or food processor, blend or process the yogurt, roasted red peppers, hot red pepper, lemon juice, garlic, honey, if using, and salt. Cover and chill until ready to use.
- In a large skillet heat oil over medium-high heat. Working in two batches, add shrimp cakes and cook for 2 to 3 minutes or until the bottoms have become golden and crispy.
- Flip cakes and cook 1 to 2 minutes more or until golden and crispy and the shrimp is opaque. Remove from heat; cover and keep warm. Repeat with remaining cakes. Serve with Red Pepper Yogurt Sauce.
