Shrimp Cakes

We’ve been spending a lot of time at the beach lately largely due to the many tropical disturbances out in the Gulf and the Atlantic. While my thoughts and prayers continue to be with those affected by these storms, the Floridians (surfers especially) are thankful for month long waves on both the east and west coast of the state. The past three weekends have had the boy and I waking up before dawn and spending anywhere from 45 minutes to 3 hours in the car in order to reach the ‘perfect spot’. 9 hour surf sessions and that much time in the car can really take it out of you, but more importantly leave you crazy hungry! These weekends should somewhat explain the lack of posting going on here at Dandy Dishes. Since the weekend of August 19th I don’t think we have been home any longer then what is required for sleep. I can’t tell you the miles we have driven and the gas we have consumed all in the spirit of hanging on to this last bit of summer. Oh we’ve eaten, and plenty, but the process of documenting and blogging those meals has fallen from priority number 1 to about priority number 4 or 5. Behind sleep, work, exercise and oh yeah that little wedding thing we have coming up in 8 weeks we have had time for little else. But today I’m back, I’m tired and I wanna nap, but I’m back! And what I have for you today is something that I hope will remind you of your favorite hole in the wall restaurant on your favorite beach. You know the one that serves cheap, ice cold beer and perfectly fried crab cakes and hush puppies? Piping hot and squeezed with fresh lemon? That right there is my idea of heaven, so hopefully this recipe for Shrimp Cakes will help bring you back there. As for us, if Katia continues to do her thing and Maria picks up her speed we’ll see you on the east coast this weekend!

Shrimp Cakes
Serves 4
1 lb peeled and deveined wild caught gulf shrimp
1 garlic clove, finely minced
2 tablespoons chopped green onions
1 tablespoon lime juice ½ teaspoon sriracha (I know I put this in EVERYTHING!)
1 egg yolk
¼ cup cilantro
¼ cup coconut flour

Place shrimp in the food processor and pulse until finely chopped, or you could chop by hand. In a large bowl combine all ingredients along with some salt and pepper to taste. Note that this will be a VERY wet batter. If you are used to making crab cakes or any other type of fritter you are going to think you need more flour. The key to these guys is that they have very little flour, so the shrimp is the star. The egg will sort of soufflé up during the cooking process and provide more structure for the cake.

Form the mixture into patties, as big or as small as you like just as long as they are all the same size. Put on a platter and toss into the fridge for at least 15 minutes. Placing the cakes in the fridge will help them set up a little more before adding to the pan.

Heat a large non-stick skillet over medium high heat. Add 1 tablespoon of your FOC (I used coconut oil) and add the cakes, about 5 at a time. Allow to cook 4 - 5 minutes per side or until brown. Remove and set on a paper towel lined plate. Squeeze with fresh lime juice and garnish with additional cilantro. Enjoy!