Gluten-free Almond Flour Shrimp Cakes

Despite raising four ravenous teenagers to young adults, sometimes after holiday cookouts we have leftover shrimp. And when life gives me leftover shrimp, I make shrimp cakes! These cakes are delicate because they are made with almond flour, and refrigerating the mixture before cooking is imperative or it will fall apart. Don't worry, its worth the wait!

Ingredients:

1 1/2 cups of cooked shrimp, minced

1 Egg

2 Tablespoons mayonaise

Juice of 1/2 lemon or lime (if you love citrus use the whole thing)

Pinch of salt and pepper

Dash pf cayenne

3-4 Cloves of minced garlic

3-4 Spring onions, minced (a few chopped chives will also work)

Handful of fresh parsley or cilantro, chopped

1 Seeded chopped jalapeno (optional)

1/2 Cup Almond flour

Cooking oil

2 Tablespoons of butter

*If you don't have fresh herbs or garlic cloves, don't be discouraged. Use 1 tablespoon of dried parsley, 1 teaspoon of garlic powder. You can even use a teaspoon of dried basil, or toss in some chopped fresh basil. Don't be afraid to make substitutions.

Directions:

Whisk together egg, mayonnaise, citrus juice, salt, pepper, and cayenne.

Add shrimp, garlic, spring onions, herbs, and jalapeño is using. Mix together. Add almond flour. Mix well. Refrigerate at least an hour. You can pre-portion out your cakes with an ice cream scoop and refrigerate for even better results. This mixture must be chilled before cooking or it will fall apart.

Once chilled, coat frying pan in oil ( I use peanut oil) and 2 tablespoons of butter. Get it nice and hot over medium heat. If you didn't pre-portion them, use an ice cream scoop to portion them into your frying pan. I do 4 at a time. Don't overgrown your pan. Cook each shrimp cake for 3-4 minutes on each side. These are delicate so flip them with ease.

I topped mine with a delicious cucumber dill sauce, fresh avocados, and a squeeze of lemon. Enjoy!!