PEEL shrimp, devein and chop coarsely. Place in medium bowl.
ADD bread crumbs, lemon peel, lemon juice, shallots, egg, melted shortening, tarragon, Worcestershire sauce, salt and tabasco sauce. Mix lightly until combined. Form into 25 to 30 small cakes. Coat cakes lightly with dry bread crumbs.
HEAT 1/4 C. oil in large frying pan. Add shrimp cakes in batches; cook over medium heat 3 to 4 minutes per side. Place on baking sheet; keep warm in oven. Repeat with rest of cakes, adding more oil as necessary.
COMBINE mayonnaise and sweet chili sauce with spoon in small bowl. Serve shrimp cakes with sauce and lemon wedges.
Nutrition
Serving size
(1 cake of 24)
Calories 140
Calories from Fat80g
Total Fat 9g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 65mg
Sodium 310mg
Potassium 0mg
Total Carbohydrates 7g
Dietary Fiber 1g
Sugars 1g
Protein 7g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet