Shrimp Cakes With Carrot Radish Slaw Recipes

BANG BANG SHRIMP CAKE SLIDERS

Steps:

• Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

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!

SHRIMP CAKES WITH SCALLION DIP

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.

CHEF JOHN'S SPICY SHRIMP CAKES

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

SHRIMP CAKES WITH SPICY AIOLI SAUCE

Steps:

• To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

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.