SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.
Categories Food Processor Mustard Onion Pepper Appetizer Fry Shrimp Cilantro Bon Appétit Sugar Conscious Pescatarian
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
KEY WEST SHRIMP CAKES WITH CREAM SAUCE
Steps:
- Fill a medium-sized pot with water and bring to a boil. Cut 2 whole limes in half, squeeze juice into pot of water, and throw in the rinds. Cook shrimp in water for 3 to 4 minutes. Rinse and peel. Place peppers, onions and parsley in the bowl of food processor and pulse 3 or 4 times for a very coarse chop. Add shrimp, lime juice, eggs, mustard, bread, crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped. Form the mixture into 10 patties (about 1/4 cup of mixture for each patty). Fry in 1 inch of olive oil until golden on both sides. Place on a platter and keep warm in a low temperature oven. Make the Cream Sauce: Pour tequila in a deep saucepan. Place over medium heat and warm; do not boil. Remove pan from heat and place on cold burner. Carefully, with a long lighter (like the ones used to light grills), light the tequila and let it burn out. Place pan back on heat and pour in the cream. Let cream boil until reduced by half. Stir with a whisk to keep it from burning. When reduced, remove fan from heat and whisk in the 4 tablespoons of butter one at a time. Serve immediately with Shrimp Cakes
KEY WEST SHRIMP
The recipe says this serves 4 people but this amount feeds my husband and me. Usually double or triple the amounts if anybody else wants any.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
- To make shrimp: rinse and drain shrimp.
- Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
- Cook 3-5 minutes or until shrimp turn pink.
- Drain shrimp Serve immediately with Key Lime Mustard.
Nutrition Facts : Calories 608.3, Fat 7.9, SaturatedFat 1, Cholesterol 510.1, Sodium 3343.8, Carbohydrate 38.9, Fiber 3.1, Sugar 7.3, Protein 58.2
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
- Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
- For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 10.4, Cholesterol 102.9, Sodium 543.4, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.4
KEY WEST STYLE CRAB CAKES
Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.
Provided by Parrot Head Mama
Categories Crab
Time 51m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
- Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
- Fold in egg & cream.
- Form into patties, size of your choice.
- Wrap & refrigerate atleast 30 minutes.
- Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
- Serve with horseradish/mustard sauce.
Nutrition Facts : Calories 617.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 272.4, Sodium 2418, Carbohydrate 21.3, Fiber 2.6, Sugar 4.3, Protein 51.3
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.
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