From Whole Foods Market
Delectable bites with wild shrimp highlighted by a simple citrus topping.
1/2 pound thawed peeled and deveined Shrimp, finely chopped in a food processor
2 cups shredded carrots
2 tablespoons finely chopped cilantro
3 teaspoons reduced-sodium soy sauce or tamari, divided
6 green onions, thinly sliced
2 eggs, beaten
3/4 cup all-purpose flour
Natural spray oil
3 satsumas, peel and pith removed, segments chopped
In a large bowl, mix together shrimp, carrots, cilantro, 2 teaspoons soy sauce, green onions, eggs and 3/4 cup water. Add flour and stir until combined. Oil a large skillet generously and heat over medium-high heat. Working in batches, use about 2 tablespoons of the shrimp mixture to form each pancake, spreading it out into a 2-inch round. Cook, flipping once, until deep golden brown and cooked through, 6 to 8 minutes.
Place finished pancakes on a rack on a large sheet tray in a 250°F oven to keep them warm as you go. Meanwhile, toss satsumas with remaining 1 teaspoon soy sauce. Top shrimp pancakes with relish and serve immediately.