SHRIMP CAKES RECIPE
Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.
Provided by Paige Grandjean
Categories Shrimp
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
- Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.
VIETNAMESE-STYLE CRISPY SHRIMP CAKES
These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, a delectable appetizer you'll find at restaurants in which shrimp is whirled into a paste in the food processor, then patted on pieces of sugar cane and steamed before grilling or frying. This version leaves out the sugar cane, which can be hard for some home cooks to find, but keeps the essence of the dish: golden-edged, pan-fried cakes that are served with nuoc cham, a piquant sauce. Although traditional recipes keep the shrimp seasonings to a minimum, making up for it later with the sauce, this one spices up the paste, adding lemon grass to the shrimp along with green chiles and scallions. (If you don't often cook with lemon grass, this video will show you how to prepare it.) You can serve the cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful in summer). Or fry them up for dinner, heaping them on rice noodles and dousing it all with nuoc cham.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 14 cakes
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
- In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
- Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 2059 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
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