2-Bite Shrimp Pancakes With Tangerine Relish

Name: 2-Bite Shrimp Pancakes With Tangerine Relish
Ingredients: 1/2 pound thawed, peeled, and deveined shrimp, finely chopped in a food processor; 2 cup shredded carrots; 2 tablespoon finely chopped cilantro; 3 teaspoon reduced-sodium soy sauce; 6 green onions, thinly sliced; 2 eggs, beaten; 3/4 cup all-purpose flour; nonstick cooking spray; 3 satsumas, peel and pith removed, segments chopped

Whole Foods Market|Nov. 14, 2013 11:17 am EST

4 (1 ratings)

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

Servings

12

Ingredients

1/2 pound thawed, peeled, and deveined shrimp, finely chopped in a food processor
2 cup shredded carrots
2 tablespoon finely chopped cilantro
3 teaspoon reduced-sodium soy sauce
6 green onions, thinly sliced
2 eggs, beaten
3/4 cup 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.