Shrimp And Potato Cakes Recipes

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SHRIMP CAKES



Shrimp Cakes image

Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!

Provided by EMILIERIVERA

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 pound shrimp - peeled, deveined and chopped
1 ¼ cups coarsely crushed buttery round crackers
¼ cup chopped onion
2 jalapeno peppers, seeded and chopped
1 cup mayonnaise
1 tablespoon prepared yellow mustard
10 dashes hot pepper sauce (e.g. Tabasco™)
celery salt to taste
1 tablespoon Parmesan cheese
1 quart oil for frying

Steps:

  • In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
  • Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.

Nutrition Facts : Calories 1053.6 calories, Carbohydrate 44.7 g, Cholesterol 194.9 mg, Fat 86.8 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 13.7 g, Sodium 1313.7 mg, Sugar 5.5 g

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE



Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce image

Categories     Garlic     Onion     Shellfish     Appetizer     Bake     Sauté     Shrimp     Hot Pepper     Sweet Potato/Yam     Winter     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix
All purpose flour
Slaw Chayote
Chipotle Tartar Sauce

Steps:

  • Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
  • Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
  • Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
  • Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
  • *Available in Asian markets and in the Asian foods section of some supermarkets.
  • **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

SWEET POTATO AND SHRIMP CAKES WITH NUOC CHAM



Sweet Potato and Shrimp Cakes with Nuoc Cham image

I consider this dish a modern Vietnamese cook's interpretation of a classic. If you can find white sweet potatoes, use them--they're drier and less sweet than their orange cousins, but traditional sweet potatoes will work just fine, too. Place the dipping sauce in a bowl surrounded by the lettuce and herbs so guests can build their own lettuce wraps as they like. If your family enjoys crab cakes or salmon cakes, break out this recipe to expand the weeknight menu rotation and give everyone a chance to practice their chopstick skills. This dish cooks from start to finish in only about 30 minutes.

Provided by Andrea Nguyen

Time 32m

Yield Serves 4 (serving size: 2 cakes and about 2 tbsp. sauce)

Number Of Ingredients 20

2 cups grated peeled white or orange sweet potato (about 8 oz.)
1/4 teaspoon kosher salt
2 tablespoons finely chopped shallots
4 ounces medium shrimp, peeled, deveined, and coarsely chopped
2 tablespoons rice flour (such as Bob's Red Mill)
2 teaspoons all-purpose flour
2 1/2 teaspoons fish sauce, divided
1/8 teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup canola oil, divided
2 1/2 teaspoons sugar
2 tablespoons lukewarm water
1 1/2 tablespoons fresh lime juice
1/2 teaspoon unseasoned rice vinegar
2 tablespoons matchstick-cut carrot
1 small garlic clove, minced
1 Thai chile, thinly sliced
8 butter lettuce leaves or other soft lettuce leaves
8 cilantro sprigs
4 mint sprigs

Steps:

  • Combine potato and salt in a bowl; gently massage with your hands until potato mixture is moist and limp. Rinse potato mixture; drain. Place potato mixture in paper towels; squeeze to remove excess liquid. Place potato mixture, shallots, and shrimp in a bowl, stirring to combine. Stir in flours, 1/2 teaspoon fish sauce, pepper, and egg. Divide and shape potato mixture into 8 (3-inch) cakes.
  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add 4 cakes to pan; cook 2 minutes on each side or until golden brown and crisp. Remove cakes from pan. Repeat procedure with remaining 4 cakes and remaining 2 tablespoons oil. Keep warm.
  • Combine sugar, 2 tablespoons water, juice, and vinegar in a bowl, stirring with a whisk until sugar dissolves. Stir in remaining 2 teaspoons fish sauce, carrot, garlic, and chile; let stand 15 minutes, or refrigerate up to 3 days.
  • Serve potato cakes with sauce, lettuce leaves, cilantro, and mint.

Nutrition Facts : Calories 258, Carbohydrate 23 g, Cholesterol 82 mg, Fat 15.7 g, Fiber 3 g, Protein 8 g, SaturatedFat 1.5 g, Sodium 394 mg, Sugar 7 g

SHRIMP & SWEET POTATO CAKES



Shrimp & Sweet Potato Cakes image

Provided by Chelsea @ DoYouEvenPaleo.net

Categories     Entree

Time 25m

Number Of Ingredients 17

2 tablespoons coconut aminos
1 1/2 tablespoons fresh lime juice
1 teaspoon unseasoned rice vinegar
2 tablespoons matchstick carrots
1 small garlic clove, minced
1/2 teaspoon red pepper flakes
2 cups shredded white sweet potato
1/4 teaspoon salt
4 ounces shrimp, peeled, deveined, and chopped
2 tablespoons finely chopped shallots
2 tablespoons arrowroot flour
1 teaspoon cassava flour
2 1/2 teaspoons fish sauce
1/8 teaspoon ground black pepper
1 large egg
1/4 cup extra virgin olive oil, divided
Garnish: fresh mint and cilantro, minced

Steps:

  • Combine coconut aminos, lime juice, rice vinegar, carrots, garlic clove, and red pepper flakes, whisking until smooth. Set aside to let flavors meld while you prepare the shrimp & sweet potato cakes.
  • Combine the grated sweet potato and salt in a bowl. Gently massage the sweet potato until the salt works its magic and the potato goes limp. Rinse and drain the sweet potato shreds, then squeeze out the excess moisture using a nut milk bag or paper towels.
  • Add the sweet potato shreds, shrimp, and chopped shallots to a large bowl, stirring to combine. Stir in the arrowroot flour, cassava flour, black pepper, fish sauce, and egg. Shape the mixture into 8 individual potato cakes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 4 cakes to the pan and cook for 2 minutes on each side or until golden brown and crisp. Repeat with remaining 2 tablespoons of olive oil and sweet potato cakes.
  • Serve the cakes with sauce, cilantro, and mint.

CRISPY POTATO-SHRIMP CAKES WITH SPICY AIOLI



Crispy Potato-Shrimp Cakes With Spicy Aioli image

Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!

Provided by JSE123

Categories     Potato

Time 35m

Yield 10 potato/shrimp cakes, 4-5 serving(s)

Number Of Ingredients 12

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
2 cups cooked shrimp, chopped
3 egg whites, beaten until foamy
1/2 cup green onion, minced
1/4 cup red bell pepper, minced
salt & freshly ground black pepper, as desired
1/2 cup mayonnaise
1/2 cup seafood cocktail sauce
1 tablespoon white wine vinegar
1 garlic clove, minced
1 tablespoon canola oil
1 (5 ounce) package baby spinach leaves

Steps:

  • Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
  • To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
  • Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
  • Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
  • Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.

Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 1.7, Cholesterol 7.6, Sodium 280.5, Carbohydrate 10.2, Fiber 1.3, Sugar 2.9, Protein 4.3

SWEET POTATO SHRIMP CAKES



Sweet Potato Shrimp Cakes image

Provided by Guy Fieri

Categories     appetizer

Time 16m

Yield 10 to 12 (3-inch) cakes

Number Of Ingredients 12

2 tablespoons soy sauce
2 tablespoons fish sauce
3/4 pound (41-50 count) shrimp, shelled and deveined
2 large sweet potatoes (about 3 cups grated)
1/2 cup minced scallions
1/4 cup minced shallots
1 tablespoon minced serrano pepper
1 tablespoon minced ginger
Kosher salt and freshly cracked black pepper
1 egg
1 cup all-purpose flour
1/4 cup peanut oil, for frying

Steps:

  • In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
  • Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
  • Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
  • In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

LEMONY SHRIMP AND POTATO CAKES WITH TRICOLOR SALSA



Lemony Shrimp and Potato Cakes With Tricolor Salsa image

Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d'eouvre.

Provided by aeht206

Categories     Potato

Time 35m

Yield 8 pattys, 4 serving(s)

Number Of Ingredients 14

1 cup diced red bell pepper
1 cup corn (frozen is OK)
1/2 cup sliced green onion
1 tablespoon chopped cilantro
1/8 teaspoon salt
1 tablespoon lemon juice
3 cups Simply Potatoes® Shredded Hash Browns
1 lb raw prawns, shelled
1 egg
1/4 teaspoon lemon zest
2 teaspoons lemon juice
1 1/4 teaspoons salt
1 pinch pepper
2 tablespoons vegetable oil

Steps:

  • Preheat an oven to 200°F.
  • Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
  • Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
  • Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
  • To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.

Nutrition Facts : Calories 211.4, Fat 9.8, SaturatedFat 1.5, Cholesterol 189.4, Sodium 1463, Carbohydrate 12.6, Fiber 2, Sugar 3.8, Protein 18.9

SHRIMP AND POTATO CAKES



Shrimp and Potato Cakes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

3 large Idaho potatoes
1/2 cup white onion, diced
1/4 cup chopped chives
1/2 pound baby shrimp
1 egg beaten
2 gloves garlic, minced
1 teaspoon blackening spice
1 lime, juiced
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 cup canola oil, for frying

Steps:

  • Lemon aioli or Thousand Island dressing, for serving
  • Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
  • Remove from refrigerator and slowly add the flour, mixing well.
  • Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
  • Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

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