charliesweight: Shrimp Patties topped with Mockamole served on...

charliesweight:

Shrimp Patties topped with Mockamole served on a bed of vine ripped tomatoes and baby greens- serves 4 complete IP supper meals (protein+veggies)

INGREDIENTS
For the mockamole
1 c asparagus
1 tomato
¼ c onion
½ tbsp olive oil
squeeze of lime juice
garlic powder, onion powder, cayenne pepper,
sea salt & pepper (to taste)

For the patties
1-pound shrimp, peeled and deveined
1 large egg
¼ cup packed cilantro leaves, washed and dried
¾ teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon freshly cracked black pepper
olive oil for the pan

For the salad bed
8 thick slices of vine ripped tomatoes
3-4 handfuls of baby lettuce
Oil & vinegar to taste

INSTRUCTIONS
For the mockamole:
Cut up asparagus & steam it (overcooking slightly) then let cool and add all ingredients in a magic bullet or blender and blend

For the patties:
Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it’s smooth, about 10 seconds. Add this to a mixing bowl and set aside.
Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside.
Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once it’s very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until they’re cooked through, 2 to 3 minutes per side. They should be golden brown.  Strain on paper towel.

Serve patty on a bed with tomato slices and baby lettuce and add about 1 tablespoon or so of the mockamole to the patty.  Drizzle with oil and vinegar to taste.  (These are best when the patties are still warm.)

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