cazalea
[Seiko Moderator]
17085
If you will indulge me, I have one more recipe
Shrimp cakes!
We had fresh cucumbers and peppers, but the shrimp and corn were frozen.
I chopped up the pepper and cucumber, discarding the seeds.
To make a salsa or relish, I added fresh pineapple to the corn and cucumber.
Along with the zest (skin) and juice of 1/2 Meyer lemon.
Then the juice of 1/2 Valencia orange.
A little sweet chili sauce gave it a sweet tangy bite. That went into the refrigerator to chill.
I chopped up the shrimp - they were small to start with but I wanted them to blend a bit with the rest of the ingredients.
So here are equal parts shrimp and sweet red pepper with 3/4 cup Panko crumbs and two beaten eggs. I seasoned it with salt, pepper and a little paprika (souvenir from our trip through Hungary last year).
We had some nice Chipotle pepper mayonnaise so I added a teaspoon.
The mixture made 6 patties - I do this on plastic wrap and cover with another layer. Then it goes in the freezer for 20-30 minutes to harden so they don’t fall apart while you put them in the pan.
With a tablespoon of butter and the same of olive oil on medium heat, I cook them about 5 minutes per side.
They should look like this:
When they are on the plate I add the juice from the other half of the orange to the frying pan, reduce it a bit on high heat, then pour it over the shrimp cakes.
Served with the relish and a crisp cool Rosé.
Cazalea
To make a salsa or relish, I added fresh pineapple to the corn and cucumber.
Along with the zest (skin) and juice of 1/2 Meyer lemon.
Then the juice of 1/2 Valencia orange.
A little sweet chili sauce gave it a sweet tangy bite. That went into the refrigerator to chill.
I chopped up the shrimp - they were small to start with but I wanted them to blend a bit with the rest of the ingredients.
So here are equal parts shrimp and sweet red pepper with 3/4 cup Panko crumbs and two beaten eggs. I seasoned it with salt, pepper and a little paprika (souvenir from our trip through Hungary last year).
We had some nice Chipotle pepper mayonnaise so I added a teaspoon.
The mixture made 6 patties - I do this on plastic wrap and cover with another layer. Then it goes in the freezer for 20-30 minutes to harden so they don’t fall apart while you put them in the pan.
With a tablespoon of butter and the same of olive oil on medium heat, I cook them about 5 minutes per side.
They should look like this:
When they are on the plate I add the juice from the other half of the orange to the frying pan, reduce it a bit on high heat, then pour it over the shrimp cakes.
Served with the relish and a crisp cool Rosé.
Cazalea
Sorry I couldn’t feed everyone.
If you will indulge me, I have one more recipe
Shrimp cakes! We had fresh cucumbers and peppers, but the shrimp and corn were frozen. I chopped up the pepper and cucumber, discarding the seeds. To make a salsa or relish, I added fresh pineapple to the corn and cucumber. Along with the zest (skin) and ...
There are no cucumbers right?
I don't like cucumbers. Pickles yes. Cucumbers, not so much.
I used one small cucumber
I don’t like them much either but it was freshly picked by a neighbor this afternoon so I had to use it. I cut the seeds out.
Gotcha!
I read it again; the cucumber is only in the "relish" but not in the actual cake.
Keep 'em coming!
Surely (I know you hate it when I call you Shirley) this will not be the last. I'm sure I echo the sentiments of a vast majority of this community when I say "We indulge! We indulge!" I've got to try these, for my wife loves shrimp. Are the tiny ones pref...
Shirley that’s a very old joke!
You can use any size shrimp to start as long as you cut them as small as the thickness of your patty. And it is best to start with uncooked shrimp. My stepfather’s name was Shirley=though everyone called him Al or Mac (McHenry). He had the misfortune to b...
