Sauteed Shrimp Cakes With And Asian Remoulade Sauc Food

SAUTEED SHRIMP

Steps:

• In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour.
• In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
• Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
• Time does not include refrigeration time.

ASIAN SHRIMP CAKES WITH SWEET CHILI SAUCE

Steps:

• Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven.
• Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!

SHRIMP CAKES WITH RéMOULADE

Steps:

• Put the potatoes and bay leaf in a pan and cover with water.
• Bring to a boil, then simmer for about 15 minutes, until the potatoes are cooked.
• Strain and leave to cool for a few minutes.
• Put ⅔ of the shrimp and the potatoes in a food processor. Pulse a few times until roughly smooth.
• Transfer to a bowl and mix in the rest of the shrimps, the leek, tarragon, flour, salt and pepper.
• Form 6 large or 12 small patty.
• Heat up the oil in a frying pan. Once the pan is hot and the oil runny, add half the cakes and give the pan a small shake.
• Make sure not to overcrowd the pan. Cook for 3-4 minutes, until golden brown, flip, and cook for another 3 minutes.
• Transfer to a plate, repeat with the rest of the cakes.
• Serve right away and season with some sea salt.
• Mix all ingredients.
• Let to sit for at least 30 minutes.

SHRIMP CAKES

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.

SHRIMP CAKES WITH GRAIN MUSTARD REMOULADE

Steps:

• Heat a griddle or nonstick skillet with cooking spray and set over medium-high heat to preheat.
• In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick.
• Place cakes on hot griddle and cook 3 minutes per side, flipping with a spatula, until cooked through. Remove from griddle.
• While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top.

SHRIMP CAKES WITH SPICY AIOLI SAUCE

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.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

SAUTEED SHRIMP CAKES WITH AND ASIAN REMOULADE SAUC

Steps:

• -Pulse the garlic and ginger in a food processor until combined -add the shrimp and pulse until the mixture resembles roughly chopped shrimp -put the mixture in a mixing bowl and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined -form roughly 4- 4 oz cakes in the shape of a hockey puck -heat the 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan -add the shrimp cakes and cook for about 4 minutes per side, or until cooked through -when cooked through, remove from the pan and set aside -in a small mixing bowl,combine all of the ingredients for the Asian Remoulade Sauce -serve the cakes cut in half with one half propped up against the other with a dollop of Remoulade Sace on the side of it -sprinkle the sliced scallions over the whole plate