I made Carianna's Shrimp Cakes for Xmas eve and they were wonderful.

dawn_mo

dawn_mo

Well-known member
They are already in T&T. They were so easy to work with. I did as she noted and ended up making about 24 cakes ahead of time and just reheating them. Here is the recipe with Carianna's notes:

These are like crab cakes, but made with shrimp. I found them super easy to work with. The mixture is sticky and doesn't fall apart when you fry them.

I made them about 50 cent piece size and put a dollop of roasted red pepper aioli on each one. Bonus... they can be made one or two days ahead and reheated in the oven. I did that with no problem. (I used olive oil, not peanut, and it worked just fine)

SHRIMP CAKES

16 uncooked large shrimp (about 1 pound), peeled, deveined

1 large egg

1 green onion, sliced

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon minced fresh cilantro

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

Pinch of ground black pepper

2 cups panko (Japanese breadcrumbs)

2 tablespoons (or more) peanut oil

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.

Makes 6 first-course servings.

Bon Appétit

September 2005

Sansei Seafood Restaurant & Sushi Bar, Maui

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=385

 
I agree, they're very good. Sometimes I top them with this Avocado Cream recipe but they're just

as good with the Chili Lime Cream Sauce from the original Bon Appetit recipe (see link).

Avocado Cream:
1 avocado
10 ounces sour cream
juice from 1 lime

Combine all ingredients (in blender, or if you want it a little chunky do it in food processor or by hand) and adjust seasoning as necessary

http://www.epicurious.com/recipes/food/views/Shrimp-Cakes-with-Chili-Lime-Cream-Sauce-232743

 
Thanks Pat, I didn't even see that sauce. Have you ever tried

using other raw protein in this? I was thinking this might be good with chicken breasts or salmon too. It was so easy to work with.

 
This Shrimp Cake from BA is good too.

Shrimp Cakes With Asparagus And Chive Vinaigrette

VINAIGRETTE
1 cup olive oil
2/3 cup chopped fresh chives or green onions
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots

SHRIMP CAKES
36 asparagus spears, trimmed to 6-inch lengths
4 tablespoons(1/2 stick)unsalted butter
2/3 cup plus 3 tablespoons chopped shallots
1 1/2 pounds uncooked medium shrimp, peeled, deveined,finely chopped
1/2 pound sea scallops,finely chopped
1 1/2 cups fresh white breadcrumbs
1 cup diced red bell pepper
2 large eggs,beaten to blend
1/4 cup chopped fresh chives or green onions

FOR VINAIGRETTE:Whisk olive oil, chives, lemon juice and shallots in bowl to blend.(Can be prepared 4 hours ahead. Let stand at room temperature.)

FOR SHRIMP CAKES:Cook asparagus in large pot of boiling salted water until crisp-tender, abOut 3 minutes. Drain. Refresh under cold water and drain well. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.

Melt 2 tablespoons butter in heavy small skillet over medium heat.Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp,scallops,breadcrumbs,bell peppers, eggs and chives. Season generously with salt and pepper.Form shrimp mixture into eight 3 1/2-to4-inch rounds. Place on baking sheet.)Can be prepared 2 hours ahead. Cover and refrigerate.)

Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remianing vinaigrette.

8 Servings

Bon Appetit April 1994

 
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