Dinner

Shrimp Zucchini Corn Cakes is for Dinner.

Shrimp Zucchini Corn Cakes takes 20 minutes to prepare.

Shrimp Zucchini Corn Cakes takes 20 minutes to cook.

Shrimp Zucchini Corn Cakes makes 14 servings.

The ingredients for Shrimp Zucchini Corn Cakes are:

3 large Egg, fresh, whole, raw
1/2 cup, diced Celery, raw
1 cup kernels Yellow Sweet Corn, Frozen
1/2 cup, chopped Onions, raw
1 LB Shrimp, raw
1 tsp McCormick Old Bay Seasoning
2 tsp Mrs. Dash (R) Original Blend
4 cup Squash - Yellow and Zucchini
2/3 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 1/2 cup Bread crumbs, dry, grated, plain

Here is how you make Shrimp Zucchini Corn Cakes:

Grate zucchini and squeeze out the water till as dry as possible. Measure out 4 cups of dry shredded zucchini and add to a large bowl. Continue to add ingredients to the bowl with zucchini as you finish them. Roast the corn in a dry skillet over high heat till spots of color appear - add to bowl. Saute onion and celery in 1 TBS canola oil over medium heat till cooked through. Peel and de-vein shrimp. Pulse shrimp in food processor till mostly pureed. Add remaining ingredients to bowl and mix well. Portion into 4 oz cakes (I use a 4oz ice cream scooper/portioner and flatten to about 1/2 inch thickness) fry in 1/4 cup canola oil 3-4 min on each side over medium heat, till golden brown and firm to touch. Serve with tartar sauce, dijonaise or your favorite seafood cake condiment. Serving Size:?makes 14 - 4oz cakes, serving can be one or two cakes - calories above are based on one cake.

The nutritional information for Shrimp Zucchini Corn Cakes is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 134.4

• Total Fat: 2.5 g
• Cholesterol: 89.1 mg
• Sodium: 201.5 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.0 g
• Protein: 11.1 g