Shrimp and White Bean Cakes with Roasted Garlic Sauce

Photo: Johnny Autry; Styling: Mary Clayton Carl

A little bit of cooked bulgur helps to bind the ingredients and make the cakes heartier--plus, it adds some whole grain.

Yield: Serves 4 (serving size: 2 cakes and about 2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.7g
  • Carbohydrate: 17.2g
  • Fiber: 3.8g
  • Cholesterol: 86mg
  • Iron: 2.6mg
  • Sodium: 364mg
  • Calcium: 91mg

Ingredients

  • 1 whole garlic head
  • 7 teaspoons olive oil, divided
  • 1/2 cup plain fat-free Greek yogurt
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 1/2 pound peeled and deveined medium shrimp, divided
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained, divided
  • 1/2 cup cooked bulgur
  • 1/4 cup coarsely chopped fresh cilantro leaves

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Remove white papery skin from garlic head (do not peel or separate cloves). Drizzle 1 teaspoon oil over garlic; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze into a small bowl to extract pulp. Discard skins. Mash garlic using the back of a spoon. Stir in yogurt, juice, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
  3. 3. Place 3 shrimp and 2/3 cup beans in a food processor; pulse until blended but not quite pureed. Add remaining shrimp, remaining beans, bulgur, cilantro, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt to food processor; pulse until coarsely chopped. Fill a 1/4-cup dry measuring cup with shrimp mixture. Invert onto a platter lined with parchment paper; gently pat into a 2 1/2-inch-wide patty. Repeat procedure with remaining shrimp mixture, forming 8 cakes. Refrigerate 20 minutes.
  4. 4. Preheat broiler to high.
  5. 5. Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops of cakes with remaining 1 tablespoon oil. Broil 5 minutes or until browned. Carefully turn cakes over. Brush tops of cakes with oil from pan. Broil an additional 5 minutes or until browned. Serve cakes with sauce.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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