Shrimp + your favorite leftover cooked grain in a crispy patty topped with a creamy cilantro-fused avocado sauce = a fun dinner equation.
I say rice + quinoa in the recipe because that is what I used, but you can definitely use any favorite cooked grain. This is a perfect place to use up those last little bits in your fridge, morphing leftovers into a perfect dinner meal and no one needs to know. My boys liked this with a little bit of extra hot sauce on top for a bigger spice kick; the pickled jalapeños add some oomph but not too much spice, so you can crank it up if your family likes things spicier.
Shrimp + Grain Patties with Avocado-Cilantro Sauce
1 cup cilantro, chopped, stems set aside
12 oz plain yogurt
2 T pickled jalapeños, chopped
1 1/2 tsp salt, divided
500 grams shrimp, peeled, deveined
3 cups cooked brown rice + quinoa
1 small onion, finely chopped
freshly ground fresh pepper
2 ripe avocados, cubed
Combine cilantro leaves, yogurt, , jalapeños, 1/2 tsp salt in a food processor. Blend until smooth. Cover and set aside in a small bowl until ready to serve. Do not clean out the processor container.
Add the shrimp, cilantro stems, cooked rice and grain, onion, remaining salt and pepper; pulse until texture is blended coarsely and starts to stick together.
Shape into 12 patties, about 3-inches in diameter. Chill at least 30 minutes, or up to 3 hours.
When ready to cook, preheat oven to 375. Line a baking sheet with foil and spray with nonstick spray. Place the patties on the sheet, a couple inches apart. Bake 25 - 30 minutes, flipping half way until the patties are browned and shrimp is visibly pink.
When ready to serve, add the cubed avocado to the yogurt sauce. Serve the patties topped with the yogurt sauce. Enjoy!