Here is my third adaptation of a recipe from the Kennedy Kitchen cookbook. I have posted recipes for crab cakes and for lemon cod cakes, which were both DELICIOUS. This one uses the same technique, but I chose shrimp this time. If you are a shrimp lover, this is a recipe for you.
I used about 10-12 ounces raw shrimp, chopped into bite-sized segments, 2 eggs, 2 tablespoons shallots, 2 tablespoons chives, 2 tablespoons low-fat mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, salt and pepper to taste, and 1 1/2 cup Panko bread crumbs.
In a bowl, beat the eggs and add the shallots, chives, mayo, mustard, lemon juice, salt and pepper. Add the bread crumbs and the shrimp. Form into cakes and flatten. Brown in an electric skillet or nonstick pan with a bit of olive oil. This should take about 6 to 8 minutes per cake. Keep warm in the oven on 350 degrees until all are complete for the meal. I usually cover with foil in the oven. Serve hot along with a rice pilaf. A delicious romantic dinner with a glass of wine.
Although I did not use a ruffled lettuce garnish this time, it could be added under the cakes, along with a lemon wedge for presentation. Chopped parsley could also be used as a pretty garnish.