Shrimp is always a welcome start to a celebratory Thanksgiving meal and these mini shrimp cakes are no exception. You can sauté the cakes in olive oil pan spray or even broil them for an even healthier preparation. The remoulade is made with Greek yogurt and spicy whole grain mustard for an enlightened sauce to serve on the side. The cakes can also be made larger to serve as a light entrée.WATCH THE VIDEO ON KUTV2
2 t olive oil
1 ea medium sized sweet potato, scrubbed & peeled and grated
3 T onion, minced
3 T green bell pepper, minced
3 T celery, minced
½ t ea onion powder, garlic powder, dried oregano, dried basil, smoked paprika and dried thyme
1 ea egg white
1 T Worcestershire sauce
2 t lemon juice
2 t ground mustard
1 C whole wheat panko bread crumbs
¼ C minced parsley
1 # cooked shrimp
Olive oil pan spray for frying
Heat 2 T olive oil or olive oil pan spray in a large nonstick skillet. Sauté grated sweet potato, bell pepper, celery, garlic and spices. Cook until vegetables soften but are not browned.
Working in batches, PULSE shrimp in food processor until coarsely chopped.
In a separate bowl, combine egg white, Worcestershire, lemon juice and mustard together. Add sautéed vegetables and chopped shrimp. Add ¾ C panko and parsley. Mix gently to combine. If needed and mixture is too loose, add remaining panko to allow mixture to hold together sufficiently to form into cakes.
Scoop mixture into scant tablespoons and form into balls. Lightly flatten into disk shapes. Chill cakes, covered, for at least 45 minutes.
Sauté in nonstick skillet with 2 t oil over medium high heat until lightly golden. Flip over and cook 2 minutes more or until heated through. Drain on paper towel lined plate. Serve with Creole Remoulade*
LIGHT CREOLE REMOULADE
1 C ROASTED RED BELL PEPPER
2 T MINCED SCALLIONS
1 T WHOLE GRAIN MUSTARD
1 EA ZEST AND JUICE OF 1 LEMON
1 t HONEY
1 C PLAIN NON FAT GREEK YOGURT
COMBINE ALL INGREDIENTS IN FOOD PROCESSOR AND MIX WELL. REFRIGERATE UNTIL READY TO USE.