SPICY SHRIMP AND QUINOA CAKES

Spicy Shrimp and Quinoa Cakes image

Number Of Ingredients 9

1/2 cup quinoa
1 cup chicken stock
4 ounces raw jumbo shrimp
2 rib scallions
6 tablespoon chopped cilantro leaves
2 teaspoon finely chopped zest of lime
2 teaspoons Sriracha
2 ear eggs
1 dash salt and pepper

Steps:

Rinse quinoa, add stock in small saucepan. Bring to boil, reduce to low, simmer 8 mins, turn off heat, let stand 10 minutes. Place in mixing bowl and let cool.
Finely mince shrimp meat. Add to the bowl, add scallions, cilantro, lime zest, Sriracha.
Beat eggs with plenty of salt and pepper and add to bowl, stir to make a thick batter.
Heat oven to 350. Grease 8 sections of heavy cupcake pan. Spoon evenly into sections and bake for 20-25 minutes, turning the pan halfway through.
Cakes are ready when the tops and edges are browned, and cakes have come away from the sides of the cupcake sections.
Remove from oven and let stand 5-10 minutes. Serve with extra Sriracha.