Category: Seafood Dishes

Serves: 4

Ingredients

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

Directions

1. Preheat oven to 375F.
2. Reomve white papery skin from garlic head (do not peel or separate cloves). Drizzle 1 tsp oilve 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 tsp pepper and 1/8 tsp salt.
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, rremaining pepper, remaining 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-in wide patty. Repeat procedure with remaining shrimp mixture, forming 8 cakes. Refrigerate 20 minutes,
4. Preheat broiler to high.
5. Brush a jelly roll pan with 1 Tbsp olive oil. Arrange chilled cakes on pan; brush tops of cakes with remaining 1 Tbsp 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.

Nutrition Facts

Calories 223, Fat 9g, Protein 18.7g, Carbohydrates 17.2g, Fiber 3.8g, Cholesterol 86mg, Iron 2.6mg, Sodium 364mg