Garlic Showing the Purple
Flower and the Bulb
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La Belle Cuisine - More Seafood Recipes
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Garlic-Laced
Shrimp Cakes,
Corn and Avocado Salsa
"There’s something about garlic that creates excitement.
People can get real loose around garlic."
~ Lloyd Harris, Time Magazine
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Garlic
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"Garlic is
as good as ten mothers."
~ Les Blank
“A nickel will get you on the subway,
but
garlic will get you
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~ Old New York Proverb
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Garlic, Fresh and Roasted
Photographic Print
Treloar, Debi
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La Belle Cuisine
Garlic-Laced Shrimp Cakes,
Corn and Avocado Salsa
The Complete Garlic Lovers' Cookbook:
From Gilroy, Garlic Capital of the World
by The Gilroy Garlic Festival, 1987,
Ten Speed Press
3rd Place: Kurt Wait, Redwood City, California
 
Salsa:
1 cup cooked corn kernels
1 cup diced plum tomato
1 avocado, pitted, peeled, and diced
1 tablespoon chopped fresh thyme
1 tablespoon finely chopped garlic
1 teaspoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Shrimp Cakes:
40 cloves garlic, unpeeled
12 ounces cooked shrimp,
chopped coarsely
1/4 cup light sour cream or
plain yogurt
2/3 cup dry bread crumbs, divided
2 eggs
2 tablespoons olive oil
1 tablespoon chopped fresh
thyme leaves
1 tablespoon finely chopped garlic
To make salsa: Gently fold all ingredients together. Refrigerate.
To make shrimp cakes: Roast garlic at 350 degrees F. in a greased
1-quart baking
dish covered with foil until tender, about 30 minutes.
Cool. Squeeze garlic into bowl;
mash. Stir in shrimp, 1/3 cup bread
crumbs, sour cream, eggs, and thyme until well
blended.
Shape shrimp
mixture into 8
one-inch thick patties. Mix remaining
bread crumbs
with chopped garlic;
coat patties with the bread crumb mixture.
Heat oil in a
non-stick
skillet over
medium heat. Brown patties until
crisp, turning
over once, about 5
minutes on
each side.
Serve with salsa.
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Roasted Garlic and General
Garlic Information
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