Rock Shrimp And Yuca Cakes With Spicy Mango Salad Recipes
ROCK SHRIMP AND YUCA CAKES WITH SPICY MANGO SALAD
Crab cake fans will enjoy chef Marc Ehrler's golden shrimp cakes, a dish that reflects his years cooking in the Caribbean. Chef Ehrler, a 1991 Workshop participant, substitutes rock shrimp for crab, grated yuca for bread crumbs, and cilantro for parsley to make an appetizer that tastes like something you might find at a seafood shack on Martinique. A mango salad seasoned with chile and lime is the palate-tingling accompaniment. Look for yuca, the starchy root vegetable also known as cassava, in markets that cater to a Latin American or Caribbean clientele.
Yield serves 4
Number Of Ingredients 21
Steps:
- For the salad: In a large bowl, combine the mango, bell pepper, onion, cilantro, chile, rice vinegar, olive oil, lime zest, lime juice, and salt. Set aside.
- For the shrimp cakes: Peel the yuca and cut it into 2-inch chunks. Put the chunks in a saucepan, cover with salted water, and bring to a boil over high heat. Simmer until you can just pierce the yuca with the tip of a paring knife, about 8 minutes. Drain and let cool. Grate on the coarse holes of a box grater. In a bowl, combine the grated yuca with the shrimp, egg, cream, cilantro, bell pepper, onion, salt, and a few grinds of pepper. Mix with your hands to blend. Divide the mixture into 8 equal portions. Shape each into a flattened cake about 3 inches in diameter.
- Heat a 12-inch nonstick skillet over moderate heat. Add 1/4 inch of the vegetable oil. When the oil is hot, add the shrimp cakes and fry until nicely browned on both sides, about 2 1/2 minutes per side. Transfer to paper towels to drain briefly.
- Add the greens to the salad mixture and toss. Taste and adjust the seasoning. Divide the salad among 4 salad plates. Put 2 shrimp cakes on each plate. Serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.
- Because the shrimp cakes must be served fresh and hot, it's helpful to prepare all the salad ingredients in advance so they can be quickly combined while the fried cakes are draining.
MANGO AND SPICY SHRIMP SALAD
This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!
Provided by Nif_H
Categories Mango
Time 24m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 21
Steps:
- To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
- Peel and slice mango. Squeeze juice from lime and toss with mango.
- Peel and slice jicama and cucumber into strips. Thinly slice radishes.
- Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
- Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.
Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9
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