Thursday, June 6, 2013

Paleo Shrimp Cakes w Avocado-Lime Dressing

You know how you sometimes look back at an old photo of yourself, and wonder why on earth you wore a certain outfit or hairstyle? I do that all the time with this blog. See, when I started it I never imagined I'd have 1000s of readers. I just wanted to keep track of what I was cooking once I went paleo.

So my earlier posts definitely lack polish, particularly in the photography department. I simply HAD to repost tonight's recipe, as the original post was lacking in so many ways.

The link to the online recipe now appears to be invalid, so I'm typing it out this time around. My presentation has obviously vastly improved, but I also think the dish itself is better. While I love Mark Sisson's shrimp cakes, I wasn't as smitten with the accompanying dressing. I really enjoyed the avocado and lime one I threw together a lot more.

I love how these shrimp cakes have so few ingredients, yet burst with flavor. I could honestly eat them again and again, and love how quickly they come together. If you don't already own The Primal Blueprint Cookbook, I swear this recipe alone makes it worth the investment!

Paleo Shrimp Cakes w Avocado-Lime Dressing
adapted from Mark Sisson's Primal Blueprint Cookbook

shrimp cakes:
1 lb. raw peeled and deveined shrimp, roughly chopped
1/4 cup coconut milk
2 tbs. cilantro leaves
1 tsp. minced jalapeno pepper
coconut oil, for cooking

In a food processor, pulse all ingredients until they are combined but still chunky.
Heat several tbs. coconut oil in a large skillet over medium heat. Scoop 1-2 tbs. shrimp mixture at a time, and drop into the pan. Allow to cook for 2-3 minutes a side, flattening slightly with metal turner or fork.

1 ripe avocado
1 tsp. garlic powder
1/2 tsp. salt
juice of 1/2 lime
2 tbs. water (or more, if you want a thinner dressing)
1 tbs. apple cider vinegar
1/2 tsp. hot sauce
6 tbs. olive oil
1/4 cup cilantro leaves

Combine all ingredients in a blender and process until a smooth, emulsified mixture forms. Taste for seasoning.

To serve your shrimp cakes, prepare a salad with your ingredients of choice. I used mixed greens topped with red pepper strips, carrots and a smattering of raw cashews. Top with shrimp cakes and drizzle with dressing.


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