Shrimp Patty Lettuce Cups (prep. time about 30 minutes, including chilling time.  Yield 4 servings.)

Shrimp patties offer a little bit of a different take on crab cakes and the lettuce leaves give a bright taste without using bread to make a sandwich.

4 C raw, peeled shrimp, chopped (1 C. per serving)

¼ tsp. each grated ginger, curry powder and dill

1 tsp. lemon zest

¼ C. chick peas

¼ C. bread cubes

1/3 C. mayonnaise

flour for dusting

¼ C. vegetable oil

salt & pepper

Romaine lettuce leaves

Lemon Aioli (optional)

½ C. mayonnaise

1 Tb. lemon juice

(If using the aioli, mix the lemon and mayo. and set aside in the refrigerator while the shrimp patties are prepared)

Chop shrimp into a chunky paste with a knife or food processor.  Mash chick peas with a fork and add to the shrimp along with the mayo, ginger, curry powder, dill, salt and pepper and lemon zest.  Mix well and fold in the bread crumbs.  Dust with flour and chill at least 15 minutes before frying.  Heat the oil over medium-high heat until a small piece of bread dropped in the oil produced bubbles and begins to fry.  Carefully place the shrimp patties in the oil and cook for about 2 minutes on each side until brown.  Drain well on paper towels. Serve on individual Romaine lettuce leaves and top with a little of the aioli if desired.

(In addition to the bread crumbs and mayonnaise, the chick peas serve as a binder and also an additional source of protein and fiber.)

More From WNBF News Radio 1290 AM & 92.1 FM