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  • d' Mul

    Shrimp Cakes 2.0 - I simply can’t trust a recipe that only calls for two teaspoons of garlic. If you love seafood, biting into tender, succulent chunks of shrimp makes you smile, if you lust over the way garlic and parsley and scallions fuse and almost melt together in a recipe, the bites of shrimp are soft, the grains of rice remain chewy, the panko gives each cake filling heft. Lemon and herbs and a kick of Sriracha chili sauce. http://www.canyoustayfordinner.com/2011/01/18/shrimp-cakes/

  • Lola

    Healthy shrimp cakes

  • Vickie Harris

    Fried Shrimp Patties - Today is National Fried Shrimp Day and I thought I’d share this southern recipe with you instead of actual fried shrimp!

  • Joe Paul

    Shrimp Cakes - garlic, scallions and fresh parsley makes this chewy shrimp patty sing. I'm going to work out the timing on these for a pan fried version.

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Directions: In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.

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