Corn Shrimp Patties (Print Version)

# Ingredients:

→ Shrimp Cakes

01 - 12 oz raw shrimp, deveined and peeled, no tails

02 - 1 cup of thawed sweet corn from the freezer

03 - 1/3 cup parsley leaves, freshly chopped

04 - 1 large egg, beaten

05 - 1 1/2 teaspoons of Old Bay seasoning

06 - 3 tablespoons of olive oil (extra virgin)

→ Sriracha Sauce

07 - 1/4 cup plain full-fat Greek yogurt or sour cream

08 - 2 tablespoons mayo

09 - 1-2 teaspoons Sriracha (to taste)

10 - 1 tablespoon of fresh-squeezed lemon juice

11 - 1/4 teaspoon of garlic powder

# Instructions:

01 - Chop shrimp and sweet corn finely using a food processor. Toss in parsley, egg, and Old Bay. Blend again just enough to mix but leave it slightly chunky.

02 - Whisk together all sauce ingredients in a bowl until it’s smooth. Set it aside for later.

03 - Warm up 2 tablespoons of oil over medium-high heat. Scoop out 1/4 cup of the mix, shape into cakes, and flatten to about 1/4-inch. Fry them for 2-3 minutes on each side until browned.

04 - Pour in the rest of the oil, and repeat with the leftover mix. This will make about 8 cakes in total.

# Notes:

01 - 12 oz shrimp weight means after tails are removed

02 - Old Bay includes salt, so don’t add extra

03 - Tartar sauce works as a swap for the Sriracha sauce

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