Shrimp Cakes With Carrot Radish Slaw Recipes

SHRIMP CAKES RECIPE

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.

SHRIMP CAKES WITH CARROT RADISH SLAW

Steps:

• Combine the lemon jice, cumin and 2 tbsp oil and salt and pepper to taste. Add the radishes and carrots and toss to combine and set aside. Pulse the shrimp in a food processor until coarsel chopped. Add the jalapneo, orange zest, and salt and 1/2 tsp pepper and pulse to combine. Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess. Heat coconut oil in a large skillet over medium heat and cook patties until golden brown and cooked; 2 min. per side. Divide the shrimp cakes among indivual plates and serve with the slaw,cilantro and torilla chips if desired.

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

SHRIMP ON WONTON CRACKERS WITH SLAW

Steps:

• Preheat oven to 350 degrees F.
• Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
• Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
• Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.
• To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.

CREAMY RADISH SLAW

Steps:

• combine forst 3 ingredients in a bowl.
• combine mayonnaise and remaining ingredients with a whisk.
• drizzle over slaw, toss well to combine.
• serve immediately.

SHRIMP COLE SLAW

Steps:

• Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
• In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.