Shrimp and Corn Cakes (Print Version)

# Ingredients:

01 - 12 ounces raw shrimp, peeled and cleaned.
02 - 1 cup sweet corn, thawed if frozen.
03 - 1/3 cup fresh parsley leaves.
04 - 1 large egg.
05 - 1 1/2 teaspoons Old Bay Seasoning.
06 - 3 tablespoons olive oil.
07 - 1/4 cup sour cream or Greek yogurt.
08 - 2 tablespoons mayonnaise.
09 - 1-2 teaspoons Sriracha sauce.
10 - 1 tablespoon fresh lemon juice.
11 - 1/4 teaspoon garlic powder.

# Instructions:

01 - Put shrimp and corn in food processor. Pulse until finely chopped but not mushy. Add parsley, egg, and Old Bay, then pulse to mix well.
02 - Mix sour cream, mayo, Sriracha, lemon juice, and garlic powder in a bowl until smooth. Set aside.
03 - Use 1/4 cup measure to scoop mixture. Make into patties about 1/4 inch thick.
04 - Heat 2 tablespoons oil in pan. Cook 4 cakes for 2-3 minutes each side until golden brown.
05 - Add remaining oil and cook other 4 cakes the same way. Serve hot with sauce.

# Notes:

01 - Makes 8 cakes total.
02 - Can use tartar sauce instead of Sriracha sauce.
03 - Buy extra shrimp to account for tail weight.

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