FEEDS: 2-6

WHAT YOU’LL NEED:

• 1 lb. cooked shrimp, chopped
• 1/4 C. Italian seasoned bread crumbs
• 1/4 t. cayenne pepper
• 1 T. grated lemon rind
• 1 T. chopped fresh parsley
• 1/4 C. coconut, flaked and sweetened style
• 3 T. mayonnaise

Sauce:

• 2 T. mayonnaise
• 1/2 t. curry powder

LET'S COOK

Combine the ingredients, save for the sauce, in a bowl. Mix well, then separate into 6 equal sized portions.

Heat a sauté pan, then pour in a couple of tablespoons of canola oil. Fry the patties on each side until crispy and golden brown.

Meanwhile, combine the sauce ingredients in a small mixing bowl. When the cakes are done, place one on a plate, top with a dollop of the curried mayonnaise and garnish with additional chopped parsley and some finely sliced tomato. Serve with tremendous pride.

MORE IDEAS:

The shrimp are best if cooked in their shells in boiling water with the juice of half a lemon, some parsley stems and pickling spice. This is an excellent appetizer, served as a single patty with the curry mayonnaise. Or, serve 2-3 patties as an entree. You can use chives in place of the parsley.