Jens Eastern Shore Herbed Shrimp Cakes Recipes

SHRIMP CAKES WITH OLD BAY®

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Place shrimp in the bowl of a food processor; pulse until shredded.
• Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
• Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
• Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.

SHRIMP CAKES WITH ROASTED SHRIMP SAUCE

Steps:

• SHRIMP CAKES:.
• Toss the shrimp with 1 tablespoon of the Essence.
• Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
• Place the food processor bowl and blade in the refrigerator to chill.
• Heat the oil in a large skillet over medium-high heat.
• Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
• Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
• Remove from the heat and spread on a plate to cool completely.
• Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
• Add the egg white and process for 5 seconds.
• With the machine running, add the heavy cream through the feed tube in a steady stream.
• Transfer to a large bowl.
• Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
• Form into 8 cakes.
• In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
• In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
• One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
• Remove and drain on paper towels.
• ROASTED SHRIMP SAUCE:.
• Heat the oil in a large, heavy pot to smoking over high heat.
• Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
• Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
• Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
• Add the brandy and cook for about 15 seconds.
• Add the water and cook until the pan is almost dry, 15 to 30 seconds.
• Add the cream and cook until reduced by half, about 7 minutes.
• Remove from the heat.
• With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
• Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
• Place over medium heat and whisk in the cold butter 1 piece at a time.
• To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
• Garnish with fresh parsley leaves and lemon juice if desired.
• Serve imediately and E N J O Y!

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

Steps:

• In a medium-size bowl combine the first 7 ingredients.
• Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
• Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
• To broil:.
• Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
• Serve with soda crackers and tartar sauce.

JEN'S EASTERN SHORE HERBED SHRIMP CAKES

Steps:

• 1. For Mayonnaise: Stir all ingredients in a small bowl. Chill until ready to serve.
• 2. For Shrimp Cakes: Pulse pancetta or bacon until fine. Pat the shrimp dry, add to bacon, and pulse until shrimp are coarsely chopped. Soak bread crumbs in the milk until soft, about 30 seconds. Add crumbs to the shrimp mixture. Pulse until combined. Transfer mixture to a bowl.
• 3. Add scallions, cilantro, corn starch, salt, sugar, and pepper. Mix well.
• 4. Place almonds on a plate. Drop 1/4 cup of shrimp mixture onto the almonds. Sprinkle some almonds over the mound to coat, gently pressing to form a cake about 1/3 inch thick. Transfer to a wax paper-lined baking sheet. Make 8 cakes total.
• 5. Heat 2 tbsp. oil in a 12-inch heavy skillet over moderate heat until but not smoking, then cook four cakes, turning once and rotating for even browning, 4-6 minutes total. Drain on a paper towel-lined plate and loosely cover with foil. Discard almonds left in the skillet. Add remaining oil and cook the other 4 cakes.
• 6. Serve warm with the mayonnaise and a lemon wedge.