SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
SHRIMP CAKES WITH ROASTED SHRIMP SAUCE
Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :)
Provided by Manami
Categories Lemon
Time 1h49m
Yield 8 Cakes (4 Servings)
Number Of Ingredients 39
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!
Nutrition Facts : Calories 695.1, Fat 55, SaturatedFat 28.1, Cholesterol 287, Sodium 454, Carbohydrate 29.3, Fiber 2.1, Sugar 2.8, Protein 19.7
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
SHRIMP CAKES
Make and share this Shrimp Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 8 cakes
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat.
- Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
- Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
- Season with salt and pepper.
- Add the shrimp; stir to combine.
- Put the remaining bread crumbs on a plate or flat dish.
- Using 1/3 cup shrimp mixture, form a patty with your hands.
- Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
- Roll the patty's sides in the crumbs also.
- The patty should be completely coated in bread crumbs.
- Repeat with remaining shrimp mixture.
- Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
- When the oil is hot, add 4 cakes or however many your skillet will hold.
- Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
- Repeat with remaining oil and shrimp cakes.
- Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.
Nutrition Facts : Calories 245.8, Fat 11.3, SaturatedFat 1.7, Cholesterol 57.1, Sodium 375.5, Carbohydrate 25.5, Fiber 1.8, Sugar 3.2, Protein 10.3
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