Shrimp Cake, B-B-Q Shrimp, Sauteed Portobella, Spinach, Parmesan Cheese, Citrus Sour Cream

This meal is great for parties with friends or a romantic dinner. This dish is very low in carbs and calories, but is PACKED with flavor. A conservative sized-portion for dinner is always good, and this meal can be served with bread and wine. It will leave you with great taste and not a bloated stomach. Enjoy!



Ingredients: (Makes 4 servings)

1 pound medium shrimp (~28)
1/2 cup bread crumbs
1 whole egg
1 jalapeno, diced, leave seeds for heat, take them out for milder flavor
1 diced white onion
1 tomato, seeded and diced
bbq sauce (bottled or home-made, easy recipe on cooks.com)
1/2 cup mayonnaise
3 scallions, split, then diced
3 portobella mushrooms, sliced
1 cup spinach
1/2 cup parmesan cheese, fresh grated
tbsp canola oil, for frying cakes
1 tbsp olive oil, for spinach and portobella
1 tbsp lemon juice
1 cup sour cream
1 lime
salt and pepper

To begin, start by preparing the Shrimp Cakes:
In a mixing bowl, add about 2o of the shrimp, deveined and chopped, along with the bread crumbs, mayonnaise, egg, scallions, jalapeno, white onion, diced tomatoes (save some diced tomato and scallion for garnish), salt, and pepper. Once combined to a smooth and firm mixture, make 4 seperate cakes by hand, like making a hamburger patty. Set aside in a chilled refrigerator.

Citrus Sour Cream: 1 cup of sour cream, the zest of 1 lime, and the juice of 1 lime. Mix. Done.

Now, lets cook:
Begin by sauteeing the spinach, portobella, lemon juice, salt and pepper in olive oil. Saute the 8 whole shrimp (tail on) in another pan, and baste with the bbq sauce. In another large pan, heat the canola oil and begin browning the shrimp cakes. Once browned on both sides (about 10 minutes) begin plating.

To plate:
First, begin by adding the base of portobella and spinach to the middle of the plate. Grate fresh parmesan over top. Next, top the base of vegetables with the browned and thoroughly cooked shrimp-cake. Then take 2 bbq shrimp per plate and prop on the side of cake for unique presentation. Top the crab cake with a light tbsp of the citrus sour cream, and then garnish with sliced scallions and diced tomatoes from before. Enjoy this light, flavorful, fun, and beautiful meal!