Cool/Hot Summer Deliciousness

Posted by Suzanne Ford on July 13, 2016

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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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