Shrimp Cakes and Diavolo Sauce | Fletchers Mill

Ingredients

• 1 pound shrimp, peeled and deveined
• ½ cup celery, chopped
• ¼ cup onion, chopped
• ¼ cup chopped fresh parsley
• 2 cups panko, divided
• 2 egg whites
• 1 tablespoon Tabasco hot sauce
• 1 tablespoon fresh squeezed lemon juice
• medium ground kosher salt and pepper, to taste
• ¼ cup canola oil, for frying
• 2 tablespoons olive oil
• ½ cup garlic, sliced
• 2 teaspoons red pepper flakes
• 2 cans diced tomatoes with their liquid (14 ozs. each)
• 2 tablespoons sugar
• 1 teaspoon coarse ground kosher salt
• 1 tablespoon apple cider vinegar
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon zest, minced