2-Bite Shrimp Pancakes with Tangerine Relish

Contributor
2-Bite Shrimp Pancakes with Tangerine Relish
Whole Foods Market

Delectable bites with wild shrimp highlighted by a simple citrus topping.

12
Servings
Deliver Ingredients

Ingredients

  • 1/2 Pound thawed, peeled, and deveined shrimp, finely chopped in a food processor
  • 2 Cups shredded carrots
  • 2 Tablespoons finely chopped cilantro
  • 3 Teaspoons reduced-sodium soy sauce
  • 6 green onions, thinly sliced
  • 2 eggs, beaten
  • 3/4 Cups all-purpose flour
  • Nonstick cooking spray
  • 3 satsumas, peel and pith removed, segments chopped

Directions

In a large bowl, mix together shrimp, carrots, cilantro, 2 teaspoons soy sauce, green onions, eggs, and 3/4 cup water. Add flour and stir until combined. Oil a large skillet generously and heat over medium-high heat. Working in batches, use about 2 tablespoons of the shrimp mixture to form each pancake, spreading it out into a 2-inch round. Cook, flipping once, until deep golden brown and cooked through, 6 to 8 minutes.

Place finished pancakes on a rack on a large sheet tray in a 250 degree oven to keep them warm as you go. Meanwhile, toss satsumas with remaining 1 teaspoon soy sauce. Top pancakes with relish and serve immediately.

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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