Shrimp Cakes and Kale Saute

I made such a yummy dinner last night that I just had to share!

I based this recipe on the Spicy Shrimp Cakes with Avocado Corn Salsa in Cooking Light, but tweaked it to my own tastes and to make it even lighter.

Shrimp Cakes

• 1 pound medium shrimp, peeled and deveined
• 1 garlic clove, minced
• 1/4 cup thinly sliced scallions
• 3 tablespoons reduced-fat mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 large egg 
• 3/4 cup panko (Japanese breadcrumbs), divided 

1. To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.  Add garlic and scallions to  pan; sauté for 3-5 minutes until garlic is browned. Remove from heat. 
3. In a large bowl combine shrimp, scallions, and the next 5 ingredients (through egg), stirring well. Add 1/2 cup panko.
4. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.
5. Heat oven to 400. Mist shrimp cakes with olive oil before putting in oven. Bake shrimp cakes 20-30 minutes until cooked through and golden brown.

Salsa

• 1 cup frozen white corn, thawed 
• 1 diced peeled avocado 
• 1/4 cup chopped chives
• 3 tablespoons finely chopped red onion
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

Kale Saute

1 tablespoon olive oil
1/2 medium onion- chopped
2 gloves garlic- minced
2 tablespoons mustard
1 tablespoon cider vinegar
1 cup chicken stock

In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook 5 minutes (until onion is soft). Stir in mustard, vinegar, and chicken stock and bring to a boil. Add kale and cook  covered, stirring frequently until liquid is reduce by half (10-15 mins)



I served the shrimp cakes and salsa over a bed of the kale. Yummy Yummy!