Shrimp Corn Cakes (Print Version)

# Ingredients:

→ Shrimp Patties

01 - 12 oz raw shrimp, cleaned and without tails

02 - 1 cup sweet corn kernels, defrosted if frozen

03 - 1/3 cup parsley leaves, chopped fresh

04 - 1 large egg, beaten

05 - 1 1/2 teaspoons Old Bay spice blend

06 - 3 tablespoons olive oil, preferably extra-virgin

→ Spicy Sauce

07 - 1/4 cup full-fat plain yogurt or sour cream

08 - 2 tablespoons your favorite mayonnaise

09 - 1-2 teaspoons Sriracha (adjust for spice level)

10 - 1 tablespoon juice squeezed from a fresh lemon

11 - 1/4 teaspoon powdered garlic

# Instructions:

01 - Blend shrimp and corn lightly in a food processor. Toss in parsley, egg, and Old Bay, then pulse it until everything sticks together but isn’t mushy.

02 - Stir all the sauce ingredients in a mixing bowl until creamy. Leave aside for later.

03 - Pour 2 tablespoons of oil into a hot pan over medium-high. Shape shrimp mixture into 1/4 cup rounds, press them to about 1/4 inch, and cook each side for 2-3 minutes or until browned.

04 - Using the last tablespoon of oil, repeat the frying steps with the remaining shrimp bunch. You’ll end up with 8 patties in total.

# Notes:

01 - Shrimp weight is for de-shelled and de-tailed pieces.

02 - Old Bay seasoning has salt, so no need to add extra.

03 - Tartar sauce works as a milder dip instead of Sriracha.

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