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Cool/Hot Summer Deliciousness

July 13, 2016

Pura Vida! Famous Original Shrimp Cakes with Avocado-Mango Salsa

This recipe is easy-peasy and just perfect for a warm summer evening. You can prepare a day ahead and refrigerate (the salsa only gets better overnight).

Ingredients:

For Cakes: 1 pound fresh medium shrimp, peeled and deveined 2 tbsp virgin olive oil 3/4 cup finely chopped red bell pepper 1/3 cup finely chopped celery 2 garlic cloves, minced 1/4 cup finely chopped scallions 3 tbs mayonnaise 1 tb fresh lime juice 2 tsps Pura Vida! Famous Original Flavor hot sauce (or more to taste) 1/2 tsp sugar or Trader Joe’s organic blue agave sweetener 1/4 tsp salt or more to taste 1 large egg 1/4 cup finely chopped fresh cilantro

3/4 cup panko (Japanese breadcrumbs), divided into ¼ and ½ cups


For Salsa: 1 cup peeled, diced avocado juice of one fresh lime 1 mango, peeled, seeded and diced ¼ cup finely chopped red onion 1 or 2 tbs (to taste) finely chopped, seeded and diced habañero pepper ¼ cup chopped fresh cilantro

salt to taste


To make shrimp cakes:

In food processor, prepare shrimp by pulsing 10-12 times or until finely chopped. Set aside.

Heat a large skillet over medium heat. Add 1 tbs olive oil and swirl to coat. Add chopped red peppers and sauté 3 minutes. Add garlic and sauté for 1 minute. Remove from heat, and put mixture in a large bowl. Add shrimp, scallions, mayo, lime juice, Pura Vida! Sauce, sugar or agave, salt and egg. Stir gently but thoroughly. Fold in cilantro and 1/4 cup panko.

Make 10 equal sized patties, and dredge both sides of each in remaining 1/2 cup panko. Chill at least one hour.

Heat pan over medium-high heat. Add 1 tsp olive oil and swirl to coat. Cook 5 cakes at a time, approximately 4 minutes on each side, or until browned. Remove cooked cakes, cover and keep warm.

To make salsa:

Put the diced avocado in a serving bowl and mix with lime juice. Stir in the mango, onion, habanero pepper, cilantro and salt. Chill.

Serve over shrimp cakes immediately after cooking.

Pair with a nice chilled Pinot Grigio (a great one right now is 2014 Blason Pinot Grigio Isonzo - very reasonable at around $10 and a lovely summer wine)

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