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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Lighter version. Ingredients:
1/2 cup egg beaters egg substitute, southwestern style |
1/2 cup flour |
5 tablespoons water |
2 tablespoons cilantro, finely chopped |
1 bunch scallion, finely chopped |
1/2 lb small shrimp, shelled and chopped |
1/2 teaspoon salt |
1 teaspoon fresh ground pepper |
1 teaspoon smoked paprika |
Directions:
1. In a medium to large sized bowl, mix flour and eggs.
2. Then, add water and stir until smooth.
3. Add shrimp, cilantro, and scallions to the bowl.
4. Then add paprika, pepper, and salt either to recipe specifications or to taste. (Other interesting herbs and spices could go here, depending on the taste you are after.).
5. Let mixture stand for 30 minutes.
6. Heat the flat non-stick plates of a counter griddle to medium-high heat.
7. When ready, drop the mixture onto the griddle in 2 tablespoon units. (Each cake should be made from 2 tbsp worth of the egg/shrimp mixture.)
8. Flatten a little with the back of a spatula, if necessary.
9. Let cook until underside is golden, then flip one time.
10. Cook again until underside is golden.
11. These need to be turned only once and should not stick.
12. Serve immediately with cocktail sauce, tartar sauce, ketchup or whatever you desire. These condiments are not included in the nutritional info.
13. These can be cooked in a regular pan, but it might require some olive oil spray which is also not included in the nutritional stats.
14. Recipe makes 9 servings of 2 cakes each, or 18 ladylike servings of 1 cake each.
15. Number of Servings: 9.
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