Corn And Shrimp Cakes With Dipping Sauce Recipe
Servings: 2
Ingredients
- 1/3 c. lowfat sour cream
- 1 tsp white horseradish
- 2 Tbsp. cocktail sauce
- 6 ounce raw, peeled and deveined shrimp, chopped
- 1 x heaping c. corn kernels (see note)
- 2 Tbsp. chopped fresh chives
- 1 tsp chopped fresh tarragon
- 2 x Large eggs, beaten
- 2 Tbsp. all-purpose flour Salt and black pepper
- 2 Tbsp. butter
Directions
- To make sauce: In bowl, combine lowfat sour cream, horseradish and cocktail sauce.
- Stir and set aside till ready to serve.
- Makes 1/2 c..
- To make cakes: In bowl, stir together shrimp, corn, chives, tarragon, Large eggs, flour and salt and pepper to taste.
- Heat butter in 12 inch skillet. Drop in half the batter by heaping Tbsp. to create 4 cakes. Fry 3 to 4 min per side or possibly till golden brown. Repeat with remaining batter. Serve with Dipping Sauce.
- Note: Either scrape the kernels off 2 large ears of corn to yield 1 heaping c. corn kernels or possibly use frzn, thawed corn kernels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 2 servings | |
| Calories 398 | |
| Calories from Fat 229 | 58% |
| Total Fat 25.91g | 32% |
| Saturated Fat 13.59g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 388mg | 129% |
| Sodium 466mg | 19% |
| Potassium 501mg | 14% |
| Total Carbs 17.2g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.86g | 5% |
| Protein 26.33g | 42% |
