3 tablespoons olive oil
5 large mushrooms, chopped
2 large shallots, minced
1 medium carrot, diced
1 pound extra-large shrimp, peeled and deveined
3 tablespoons whole grain breadcrumbs
1/4c egg beaters
Zest of 1/2 large lemon
1 teaspoon kosher salt
1/2 tsp pepper
Heat half of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm.
Recipe courtesy of Giada De Laurentiis, Food Network - Photo unkown