Spicy Shrimp Cakes w/ Corn & Avocado Salsa

from Eating Light, Nov. '06

10 servings (serving size: 1 shrimp cake and about 3 tablespoons salsa)

Ingredients

• Cakes:
• 1 pound medium shrimp, peeled and deveined
• Cooking spray
• 1 cup finely chopped red bell pepper
• 1 garlic clove, minced
• 1/4 cup thinly sliced green onions
• 3 tablespoons reduced-fat mayonnaise
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons hot sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup finely chopped fresh cilantro
• 3/4 cup panko (Japanese breadcrumbs), divided
  Salsa:
• 1 cup frozen white corn, thawed
• 3/4 cup diced peeled avocado
• 1/4 cup chopped fresh cilantro
• 3 tablespoons finely chopped red onion
• 2 tablespoons finely chopped seeded poblano pepper
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

Preparation

To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko.

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.

Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

Nutritional Information

Calories:

121 (29% from fat)

Fat:

3.9g (sat 0.8g,mono 1.4g,poly 0.7g)

Protein:

11.5g

Carbohydrate:

10.6g

Fiber:

1.6g

Cholesterol:

90mg

Iron:

1.5mg

Sodium:

252mg

Calcium:

34mg

Shrimp Saganaki

from Eating Well, Oct. '08

Makes 4 servings

TOTAL TIME: 30 minutes

12 jumbo shrimp (6-8 per pound), peeled and deveined, tails left on
2 tablespoons lemon juice, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium bulb fennel, cored and finely chopped
5 scallions, thinly sliced
1 small chile pepper, such as jalapeño or serrano, seeded and minced
1/2 cup Chardonnay, preferably Greek
1/2 cup crumbled feta cheese, preferably Greek
Freshly ground pepper to taste

1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
2. Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.

NUTRITION INFORMATION: Per serving: 239 calories; 9 g fat (4 g sat, 4 g mono); 227 mg cholesterol; 8 g carbohydrate; 26 g protein; 2 g fiber; 631 mg sodium; 540 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Iron (25% dv), Calcium (20% dv), Potassium (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat

Tomatillo Gazpacho

from Eating Well, Summer '08

Makes 4 servings

TOTAL TIME: 30 minutes

2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 English cucumber, halved lengthwise and seeded
1 avocado, halved and pitted
1 pound tomatillos (see Shopping Tip), husks removed, chopped
1 green bell pepper, chopped
1-2 jalapeño peppers, seeded and chopped
1 15-ounce can reduced-sodium chicken broth or vegetable broth
1 teaspoon sugar
1/4 teaspoon salt
12 ounces cooked and peeled shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced

1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

NUTRITION INFORMATION: Per serving: 328 calories; 19 g fat (2 g sat, 12 g mono); 174 mg cholesterol; 17 g carbohydrate; 26 g protein; 7 g fiber; 595 mg sodium; 966 mg potassium.
Nutrition bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat