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Garlic-Laced Shrimp Cakes,
Corn and Avocado Salsa



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Garlic, Fresh and Roasted
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


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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