Time for something a bit more healthy! This shrimp cake recipe is from the most recent issue of The Food Network Magazine (October, 2014). If you're like me, shrimp are a go to seafood item! I usually make things like roasted shrimp, shrimp scampi, or shrimp quesadillas, but wanted to try something new with them. While there are several steps to this recipe, they turned out great and are delicious! The dipping sauce just makes it even better. I served them with roasted asparagus and orzo pasta. You could also make them mini size and serve them as an appetizer, or put them on a kaiser roll for a sandwich! Check out the recipe.
Ingredients:
In a food processor, puree the mayo, parsley, scallion, garlic clove, 2 tablespoons water, 1 tablespoon lemon juice (juice from about half a lemon), a pinch of salt and pepper. Put in a bowl. Add half of the shrimp to the food processor and pulse until it forms a thick paste. Add the rest of the shrimp, 1/2 cup panko (I used a bit more), 2 tablespoons of the prepared scallion dip, the egg, and lemon zest. Pulse until mixture is still a bit chunky. Put a bit of oil on your hands to help you form the patties, that way they don't stick. Form about 8 shrimp cakes and place on baking sheet. Put them in the freezer for about 5 minutes to set. Using the rest of the panko, again I used more than it called for, coat the shrimp cakes. Heat vegetable oil in large skillet over medium to medium-high heat. Cook the shrimp cakes about 3-4 minutes per side (make sure they are golden brown on each side). Serve with the scallion dipping sauce.
Ingredients:
- 1/2 cup mayo
- 1/2 cup chopped fresh parsley
- 1 scallion, roughly chopped
- 1 clove of garlic
- 2 tablespoons lemon juice
- salt and pepper to taste
- 1 pound shrimp, peeled, deveined, tails off
- 1 cup panko breadcrumbs
- 1 egg
- 1/2 teaspoon grated lemon zest (zest the lemon before you squeeze juice for dip)
- vegetable oil (coat the skillet about 1/4 inch)
In a food processor, puree the mayo, parsley, scallion, garlic clove, 2 tablespoons water, 1 tablespoon lemon juice (juice from about half a lemon), a pinch of salt and pepper. Put in a bowl. Add half of the shrimp to the food processor and pulse until it forms a thick paste. Add the rest of the shrimp, 1/2 cup panko (I used a bit more), 2 tablespoons of the prepared scallion dip, the egg, and lemon zest. Pulse until mixture is still a bit chunky. Put a bit of oil on your hands to help you form the patties, that way they don't stick. Form about 8 shrimp cakes and place on baking sheet. Put them in the freezer for about 5 minutes to set. Using the rest of the panko, again I used more than it called for, coat the shrimp cakes. Heat vegetable oil in large skillet over medium to medium-high heat. Cook the shrimp cakes about 3-4 minutes per side (make sure they are golden brown on each side). Serve with the scallion dipping sauce.