Recipes of the day:
Shrimp Potato Cakes
1/2 pound cooked large shrimp , peeled, deveined, chopped $2.95
1 large egg $0.09
2 garlic cloves, minced $0.08
2 tablespoons fresh lemon juice $0.30
1 tablespoon wholegrain Dijon mustard
2 tablespoon minced fresh cilantro
pinch of salt
Pinch of ground black pepper
2 cups cooked hungry jack Instant potatoes $0.72
2 tablespoon Eagle brand sweet concensed milk $0.45
1/2 cup flour
Combine the all ingredients in a large bowl, if it seems to wet, add a little flour, mix by hand until well combined (do not overmix). Season to taste. If the mixture is too dry at this point add some of milk.
Divide the mixture into eight equal amounts. and shape into patties. Refrigerate for two hours before use. Pan-fry in olive for five minutes each side, then keep warm in the oven.
Serve with a sweet garlic chili mayonnaise
SHRIMP AND AVOCADO SALAD
2 ripe Mexican Hass avocados, halved and pitted
1 cup peeled, cooked small shrimp (about 6 ounces), halved
3/4 cup diced mango or pineapple
2 tablespoons diced red onion
1/2 to 1 teaspoon adobo seasoning
2 tablespoons fresh lime juice
Scoop avocado pulp from shells with a spoon; dice avocado; reserve shells. In medium-sized bowl, combine the shrimp with mango, red onion, adobo seasoning and lime juice. Gently stir in avocado. Spoon mixture into shells, dividing evenly; garnish with shrimp, if desired.
YIELD: 4 portions
Per portion: 234 calories, 12 gm carbohydrate, 14 gm protein, 16 gm fat