1 lb fresh cleaned and deveined gulf shrimp
2 tbsp mayo
1 tbsp evoo
1 jumbo egg
1 tbsp finely chopped italian parsley
1 finely chopped green onion stalk
1/2 cup panko bread crumbs
1 tsp swamp fire seafood seasoing (to taste)
1 heaping tbsp hot sauce
zest of 1 large lemon
1 medium onion sliced thinly
1/2 stick of butter
40 baby spinch leaves
1 package of pitettes pita bread
2 tbsp evoo for for frying
yogurt sauce:
8 oz. greek yogurt
1 small grated seedless cucumber
1 tsp dry oregano
2 minced garlic cloves
salt and pepper to taste
1 1/2 tbsp finely chopped fresh mint
1/2 tsp fresh lemon juice
chill for at least 30 minutes
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1. coarse chop shrimp
2. combine shrimp and next 9 ingredients. mix well
3. make 2 inch cakes and chill for 30 minutes
4. add butter and sliced onions to frying pan. cook unti caramelized. this should take about 10 minutes
5. add remaining evoo to large frying pan or griddle, fry shrimp cake about 2-3 minutes on each side until golden brown. do not over cook.
6. slice pitettes in half, place 2 spinach leaves on the bottom half, place one shrimp cake on spinach and top with dollip of yogurt sauce and carmelized onion
| Yield: | 20 servings | ||
| Prep Time: | 0 hr 10 mins | ||
| Cook Time: | 0 hr 15 mins | ||
| Ready In: | 0 hr 15 mins | ||
| Category: | Appetizer | ||
| Main Ingredient: | Shrimp | ||
| Cooking Method: | Pan Fry |
||
| Nationality: | Greece | ||
| Recipe Tags: | shrimp | greek | Yogurt |
Chef's Note & Story
1st place appetizer in the Let's Eat! Flavors of the Emerald Coast Cooking Contest
I tried this and it works! Very appetizing... Many thanks