Corn And Shrimp Cakes With Dipping Sauce Recipe

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Servings: 2


Cost per serving $3.46 view details
  • 1/3 c. lowfat sour cream
  • 1 tsp white horseradish
  • 2 Tbsp. cocktail sauce
  • 6 ounce raw, peeled and deveined shrimp, chopped
  • 1 x heaping c. corn kernels (see note)
  • 2 Tbsp. chopped fresh chives
  • 1 tsp chopped fresh tarragon
  • 2 x Large eggs, beaten
  • 2 Tbsp. all-purpose flour Salt and black pepper
  • 2 Tbsp. butter


  1. To make sauce: In bowl, combine lowfat sour cream, horseradish and cocktail sauce.
  2. Stir and set aside till ready to serve.
  3. Makes 1/2 c..
  4. To make cakes: In bowl, stir together shrimp, corn, chives, tarragon, Large eggs, flour and salt and pepper to taste.
  5. Heat butter in 12 inch skillet. Drop in half the batter by heaping Tbsp. to create 4 cakes. Fry 3 to 4 min per side or possibly till golden brown. Repeat with remaining batter. Serve with Dipping Sauce.
  6. Note: Either scrape the kernels off 2 large ears of corn to yield 1 heaping c. corn kernels or possibly use frzn, thawed corn kernels.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 257g
Recipe makes 2 servings
Calories 398  
Calories from Fat 229 58%
Total Fat 25.91g 32%
Saturated Fat 13.59g 54%
Trans Fat 0.0g  
Cholesterol 388mg 129%
Sodium 466mg 19%
Potassium 501mg 14%
Total Carbs 17.2g 5%
Dietary Fiber 1.7g 6%
Sugars 6.86g 5%
Protein 26.33g 42%
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