EASY SHRIMP CAKES RECIPE
If you like shrimps this recipe is definitely for you, crispy and juicy shrimp cakes that you must try! these shrimp cakes are pretty easy to make, you can make them with fresh shrimp or frozen shrimp. They are great with any dipping sauce but prefer to serve these delicious shrimp patties with mayo-mustard-sour cream dipping sauce.
Provided by TheCookingFoodie
Categories Dinner Recipes Appetizers Side Dishes Lunch Recipes Christmas Recipes Thanksgiving Recipes
Yield 4
Number Of Ingredients 15
Steps:
- 1. Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not over process. 2. Transfer the shrimp to a large bowl. Add chopped onion, crushed garlic cloves, breadcrumbs, parsley, eggs and spices. Mix until well combined. 3. Form the mixture into patties. 4. In a large pan heat olive oil. Add the shrimp patties and cook for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel to drain. 5. For the dipping sauce: in a medium bowl, mix all the ingredients until combined and smooth.
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.
HUMMINGBIRD CAKE RECIPE BY MAMMY'S CUPBOARD RESTAURANT IN
I found this in Saveur Magazine a long time ago and searched high and low after I misplaced my copy. I have tried several other recipes and none was quite as good as this! Thank God for Google !!!!! Found again and will make sure I keep it this time!
Provided by bella21210
Categories Dessert
Time 55m
Yield 1 cake, 16-18 serving(s)
Number Of Ingredients 22
Steps:
- 1. For the cake: Preheat oven to 350°. Grease each of three 9″ round cake pans with 1 teaspoons of the butter, dust each with 1 tablespoons of the flour, tapping out excess, and set aside.
- 2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25-30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.
- 2. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.
- 3. Assemble and frost cake, spreading 1 1⁄2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.
Nutrition Facts : Calories 827.2, Fat 43.7, SaturatedFat 14.2, Cholesterol 79.4, Sodium 341.7, Carbohydrate 106.5, Fiber 3, Sugar 80.4, Protein 6.6
MAMMY'S SHRIMP GUMBO
This is the gumbo recipe I grew up eating. It is delicious! Not too overpowering. You can add more creole seasoning or hot sauce to kick it up if you prefer.
Provided by Cookin Kelly
Categories Gumbo
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make a roux with bacon grease and flour. Be careful not to get it too dark. A light brown roux tastes best in my opinion.
- Add onion, celery and bell pepper. Cook on low to soften them up a bit.
- Add okra and cook for about 20 minutes.
- Add tomatoes and about 5 cups of water. Cook 40 minutes.
- Add shrimp. Cook for an additional 20 minutes.
- Add green onion tops, and cook 10 minutes.
- Serve over white rice.
Nutrition Facts : Calories 230.6, Fat 2, SaturatedFat 0.5, Cholesterol 294.5, Sodium 630.2, Carbohydrate 18.2, Fiber 4.4, Sugar 4.5, Protein 35.3
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.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 18.2 g, Cholesterol 211.8 mg, Fat 5.2 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 1396.8 mg, Sugar 2.4 g
SHRIMP CAKES
these are great with remoulade sauce over greens. they also make a great club sandwich with bacon, lettuce, tomatoes, avocado. the prep time includes 1 hour of chilling
Provided by chia2160
Categories Weeknight
Time 1h40m
Yield 10 cakes
Number Of Ingredients 13
Steps:
- mix together the first 5 ingredients.
- whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.
Nutrition Facts : Calories 209, Fat 4.6, SaturatedFat 1.2, Cholesterol 153.7, Sodium 425.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.3, Protein 16.2
MAMMY'S SHRIMP CAKES
This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all." **The original recipe says to boil the shrimp for 15 minutes. I have changed this to 3-5, as I think 15 would be far too long!
Provided by Sara 76
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drop fresh shrimps into boiling salted water, and cook until shells turn pink, this should only take about 3-5 minutes at the most. drain, and cover with cold water to chill.
- Drain again and peel and de-vein the shrimp.
- Put the shrimp through a food chopper.
- Remove the crusts from the bread; cover with boiling water; squeeze dry and crumble.
- Add butter and seasonings, and mix well with shrimp.
- Shape into flat cakes; place in greased shallow pan and bake at 180C for about 20 minutes, turning to brown both sides. Or, saute in butter, browning both sides.
- Serve with an egg or cheese sauce.
Nutrition Facts : Calories 121.6, Fat 5, SaturatedFat 2.6, Cholesterol 105.7, Sodium 575.2, Carbohydrate 7.1, Fiber 0.3, Sugar 0.5, Protein 11.3
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