posted in <<Elana's Gluten-Free Pantry > Featured > THRIVE! EXPERTS

Elana's Gluten-Free Pantry
Shrimp cakes
another yummy gluten-free recipe from Elana's pantry


Shrimp cake

photo provided courtesy of elanaspantry.com


ingredients
1 pound (raw) shrimp, peeled and deveined
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon lime juice, freshly squeezed
1 tablespoon agave nectar
½ teaspoon celtic sea salt
¼ teaspoon chipotle chile, ground
1 egg
½ cup cilantro, finely chopped
½ cup blanched almond flour
3 tablespoons grapeseed oil, for sautéing


directions

  1. Place shrimp in food processor, pulse until finely chopped
  2. In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, agave, salt, chipotle, egg and cilantro
  3. Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
  4. In a large skillet, over medium heat, warm 1 tablespoon oil
  5. Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
  6. Repeat with remaining cakes

Makes 12 cakes – Serves 4

recipe courtesy elanaspantry.com

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posted on May 3, 2010 | tags: , ,

Comments

  • Jake21

    May 3, 2010 at 9:44 am

    This looks like a tasty recipe with potential. But I would consider a few things for people with concerned about toxins, chemicals and/or digestive issues.

    For one recent information states that over 80% of the shrimp bought for consumers in the U.S. are from foreign sources many of which are not subject to chemical restrictions that exist in the U.S. and are farmed or collected in toxic waters. So the best bet here is to know the source of the shrimp you are getting.

    Second, is the use of agave with the other ingredients is bad food combining as you have a sugar sweetener combined with various proteins. Some people with digestive issues would not do well on this. Plus the recent press about the safety of agave suggests the possibility that it is not the low-glycemic sweetener that it has been marketed as, but after processing it is now suspected of being highly glycemic.

    Don’t mean to be a party pooper or to rain on the parade of the poster. The recipe looks tasty, but for most of us on the list, think of variations that you could use that might make it an even healthier meal for you. JMHO.

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