SHRIMP CAKES WITH CORN SALSA

Shrimp Cakes with Corn Salsa image

Number Of Ingredients 12

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1/2 pound (9 to 12) medium shrimp, peeled and deveined
2 tablespoons minced white onions
1 tablespoon minced red bell pepper
1 , serrano chile kimmy, , finely chopped with seeds
1/2 teaspoon ground cumin
1 large egg, beaten
1/2 cup unseasoned bread crumbs
2 teaspoons fresh lime juice
1/4 teaspoon salt
3 tablespoons olive oil
Fresh Corn Salsa
1/2 cup Mexican crema or sour cream

Steps:

1. Coarsely chop the raw shrimp and put them in a bowl. Mix in the onion, red pepper, serrano, and cumin. Add the egg, bread crumbs, lime juice, and salt. Mix well and form into 8 (2-inch) patties about 3/4-inch thick. Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking. 2. In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes. Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes. Put 2 patties on each of 4 plates. Put a dollop of crema or sour cream on top of the patties. Put about 2 tablespoons of corn salsa on the side of each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves