Shrimp Cakes

Ingredients

• 3/4 pound (raw) shrimp, peeled and deveined
  
• 1 Vidalia onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1 tablespoon lemon juice
  
• 1 tablespoon honey
  
• ½ teaspoon kosher salt
  
• ¼ teaspoon chili powder
  
• 2 eggs, lightly beaten
  
• ¼ cup gluten-free breadcrumbs
  
• ½ cup brown rice flour
  
• 3 tablespoons peanut oil, for sautéing
  

Directions

1. In a food processor, pulse the shrimp until finely chopped.
   
2. In large bowl use your hands to mix together shrimp, onion, garlic, lemon juice, honey, salt, chili powder, eggs, and bread crumbs. Form patties. Roll each shrimp cake in brown rice flour; tapping off any excess flour (you should get 12 patties). Refrigerate shrimp cakes for 30 minutes.
   
3. Heat 3 tablespoons of peanut oil in 12-inch non-stick skillet over medium-high heat. Add shrimp cakes and sauté 4 to 5 minutes per side, or until golden brown. Do not overcrowd the pan; work in two batches if necessary. Serves 4 (3 shrimp cakes per person).

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