Salads & Sides

Shrimp Patties With Pomegranate Salsa

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One of my best friends, Cathy, gets me a subscription to Clean Eating Magazine every year for Christmas.  I have told her a couple times that I love their recipes, but sometimes the nutrition-related articles they write contain some serious mistakes, which sort of rub me the wrong way.  This year she asked me if I’d like the subscription again, and I was eager to tell her yes.  I enjoy the recipes, but I often skip through the rest of the magazine (although they do provide some great tips on helpful kitchen gadgets, as well as cooking techniques).  January’s edition came to my front door a couple week’s ago and I saw this recipe for Shrimp Cakes with Pomegranate Salsa.  Since I’m obsessed with both shrimp and pomegranate, I knew I had to make it.

Shrimp Cakes with Pomegranate Salsa

Serves: 4 (makes 8 patties)

Slightly modified from a Clean Eating Magazine recipe

Ingredients

 4 green onions, green parts only

1 cup pomegranate seeds **

Juice of 1/2 lemon

3/4 pound shrimp, peeled, deveined, and tails removed

3 slices whole-grain bread, made into bread crumbs (**Note: Substitute gluten-free bread if needed, or use 3/4 cup gluten-free Panko bread crumbs**)

1 egg white

1 tsp. mustard powder

1/2 tsp. ground black pepper

1/4 tsp. sea salt

2 tsp. olive oil, divided (**Note: I use garlic-infused olive oil for more flavor!**)

1 bag spinach (~6 large handfuls)

**NOTE:  If you are following a low FODMAPS diet,  take note of the changes I made with the panko crumbs and the olive oil.  Also, be aware that pomegranates are not low FODMAPs, but in amounts of ~1-2 Tbsp you should be fine.

Directions

  1. Make the salsa by mixing the green onion, pomegranate, and lemon juice.  Set aside.
  2. In a food processor process the shrimp into a paste (about 1 minute).  Transfer to a bowl and add the bread crumbs, egg white, mustard powder, pepper, and salt.  Gently shape into eight 3-inch patties.
  3. In a large nonstick pan heat 1 tsp. oil on medium.  Add four patties and cook until bottoms are golden brown, about 3 minutes.  Flip and cook until golden brown on another side, about 2 minutes. Transfer to a plate.  Add remaining oil to skillet and repeat with remaining patties.
  4. Divide spinach among serving plates.  Top with patties and salsa, dividing evenly.

Note:  These patties could also be used as a burger, or eaten alone, or on a bed of rice.  Get creative!  They are mighty tasty.

Estimated Nutrition Facts for 2 patties, and the spinach and salsa

Nutrition Highlights:  Low saturated fat, excellent source of vitamin C, iron, vitamin A, and protein, good source of fiber.

And what about the cholesterol in shrimp?  Yes, it’s true that shrimp has more cholesterol than most fish, but research suggests the cholesterol in shrimp doesn’t negatively affect your actual cholesterol.  In fact, most research these days say it’s more important to reduce your saturated fat intake if you are trying to reduce your cholesterol, and shrimp’s saturated fat content is low (plus, check out the omega-3!).  And there are other things you can do to reduce your cholesterol, such as eating more fruits and vegetables (such as those paired with these shrimp patties).  But of course, if your doctor suggests reducing your cholesterol intake from food, I would avoid shrimp.

Source: www.Dr.Gourmet.com

Nick really enjoyed his shrimp patties, but to be fair, he turned his into a shrimp burger on a whole-wheat English muffin, with…..ketchup.  Hey, it was organic (haha).  I was happy he ate the patties, as he often complains that the Clean Eating recipes don’t have enough salt (which, I tend to agree with, but I think it’s good to train our taste buds to enjoy less salt if we can!).  He got his extra salt from the ketchup.  I was happy eating mine with the spinach and pomegranate salsa.

So festive. Right!?

And very tasty.

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