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| INGREDIENTS |
| Shrimp Cakes: |
| 1 pound |
shrimp, peeled and devined |
| 2 |
shallots, finely chopped |
| 1/2 tsp |
dried tarragon, crushed |
| 2 tbsp |
Miracle Whip light or fat free |
| 2 |
egg whites |
| 1/2 cup |
bread crumbs |
| |
salt and pepper to taste |
| |
|
| Creamy Roasted Red Pepper Sauce: |
| 2 tbsp |
butter, divided |
| 1 cup |
roasted red peppers, peeled |
| 1 tsp |
garlic, minced |
| 2 tsp |
shallot, minced |
| 1 tbsp |
flour |
| 1/2 cup |
fat-free chicken broth |
| 1/8 tsp |
sugar |
| 1/4 cup |
fat-free half and half |
| |
salt and pepper to taste |
|
|
|
| RECIPE |
- Mince shrimp by hand or in food processor.
- In medium bowl mix together the shallots, red pepper, tarragon, miracle whip, egg whites,
bread crumbs, salt and pepper.
- Add shrimp and stir gently to mix.
- Form into patties making 6 medium or 4 large.
- Spray nonstick pan with cooking spray and heat over medium heat,
sauté cakes until golden brown and shrimp are cooked through.
- Put on plate to keep warm.
- While cakes are cooking prepare sauce.
- Place roasted red peppers and 1 tbsp melted butter in food processor and puree until very smooth.
- Put the other tbsp butter in small saucepan and heat over medium heat, add the shallots and garlic and cook until softened, about 2 minutes.
- Add flour and whisk to form a smooth paste, slowly whisk in broth getting rid of any lumps.
- Add the pepper puree and sugar, bring to simmer and stir in half and half and keep warm.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cake
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
360 |
|
| Total Fat |
9 g |
|
| Sodium |
520 mg |
|
| Total Carbohydrates |
36 g |
|
| Fiber |
2 g |
|
| Protein |
30 g |
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