Corn-And-Shrimp Cakes With Tomato-Lime Salsa
Serves: Serves 4
Ingredients
Corn-And-Shrimp CakesCooking spray
12 ounces cooked shrimp, peeled, deveined and finely chopped
1/2 cup corn kernels, shucked from the cob or frozen, thawed
2/3 cup seasoned dry bread crumbs
1/2 cup light cream cheese
1/4 teaspoon Cajun seasoning
1 teaspoon dried oregano
1 teaspoon hot sauce
Tomato-Lime Salsa
1 cup diced fresh tomatoes
2 tablespoons minced red onion
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon salt-free garlic and herb seasoning
Directions
>Preheat oven to 400 F. Coat a large baking sheet with cooking spray.
>Mix next 7 ingredients in a large bowl until blended.
>Shape mixture into 4 cakes, each about 1 inch thick. Transfer cakes to prepared baking sheet, cover with plastic and refrigerate 20 minutes.
>Meanwhile, make the salsa. Combine all ingredients in a medium bowl and toss gently. Set aside until ready to serve.
>Transfer cakes to oven and bake 2025 minutes, until cakes are golden brown. Serve shrimp cakes with salsa on top and on the side.
