This New Year’s Eve, wow your party guests with a crunchy seafood treat that’s a breeze to make. Let’s grab a Bite with Belkys!

The Chef: Belkys Nerey
The Dish: Shrimp Cakes with Avocado Cream

Ingredients:
1 lb. uncooked deveined peeled large shrimp (21 to 30 count), tail shells removed
1 egg
1/4 cup chopped fresh cilantro
3 cloves garlic, chopped
1/2 cup plain panko crispy bread crumbs
3/4 cup chopped red bell pepper
2 tablespoons chopped green onion
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Hass avocado, halved, seeded, peeled and cut medium dice
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
5 tablespoons canola or vegetable oil

Method of Preparation:

Coarsely chop half of the shrimp; reserve. In food processor, place remaining half of the shrimp; process to a coarse puree. Add egg, 2 tablespoons of cilantro and the garlic; process until smooth. Sprinkle mixture with bread crumbs; pulse to combine.
Transfer mixture to medium bowl. Add reserved coarsely chopped shrimp, 1/2 cup of the red bell pepper and the green onions. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; mix well. Refrigerate 15 minutes.
Meanwhile, in medium bowl, mash avocado with fork; add whipping cream, mayonnaise, lime juice, remaining 2 tablespoons cilantro, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Stir to completely blend into chunky consistency. Cover tightly; refrigerate until ready to use.
Form shrimp mixture into 16 patties (about 1 1/2 inches in diameter and about 1/2 inch thick); set aside. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Working in batches, cook patties 2 to 3 minutes on each side, turning once, until patties are golden brown and shrimp pieces are pink. Drain on paper towel-lined plate.

To Plate:
Serve warm with a spoonful of avocado mixture, and garnish with remaining 1/4 cup red bell pepper.

Serves: 16

Shrimp Cakes with Avocado Cream/Belkys

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