Pan-Fried Shrimp Cakes With Arugula And Watercress Salad

Name: Pan-Fried Shrimp Cakes With Arugula And Watercress Salad
Total time: 30
Yield: 4
Ingredients: 1 lb fresh shrimp, peeled and deveined; 1 medium shallot, minced; 1 jalapeño, minced; 2 large eggs, beaten; ¾ cup panko bread crumbs; 1 tablespoon fresh chives, minced; 1 lemon, zested; 1 teaspoon smoked paprika; ½ teaspoon cayenne; kosher salt, to taste; ½ lemon, juiced; 1 teaspoon worcestershire sauce; ¼ cup high-heat cooking oil, such as peanut or organic canola; 8 oz roasted red pepper, 1 jar, drained, liquid reserved; 2 tablespoons red wine vinegar; 2 tablespoons raw almond; ½ small shallot, roughly chopped; 2 cloves garlic; 1 pinch salt; ¼ cup extra virgin olive oil; 4 cups arugula; 4 cups watercress; 1 drizzle olive oil; 1 lemon, juiced; 1 pinch kosher salt; 1 pinch pepper

Recipe by Mercedes Sandoval from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

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1 lb fresh shrimp, peeled and deveined
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1 medium shallot, minced
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1 jalapeño, minced
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2 large eggs, beaten
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¾ cup panko bread crumbs
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1 tablespoon fresh chives, minced
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1 lemon, zested
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1 teaspoon smoked paprika
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½ teaspoon cayenne
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kosher salt, to taste
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½ lemon, juiced
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1 teaspoon worcestershire sauce
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¼ cup high-heat cooking oil, such as peanut or organic canola

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8 oz roasted red pepper, 1 jar, drained, liquid reserved
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2 tablespoons red wine vinegar
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2 tablespoons raw almond
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½ small shallot, roughly chopped
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2 cloves garlic
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1 pinch salt
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¼ cup extra virgin olive oil
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4 cups arugula
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4 cups watercress
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1 drizzle olive oil
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1 lemon, juiced
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1 pinch kosher salt
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1 pinch pepper

Instructions

Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
Enjoy!
Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams