CRISPY POTATO-SHRIMP CAKES WITH SPICY AIOLI
Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!
Provided by JSE123
Categories Potato
Time 35m
Yield 10 potato/shrimp cakes, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
- To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
- Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
- Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
- Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.
Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 1.7, Cholesterol 7.6, Sodium 280.5, Carbohydrate 10.2, Fiber 1.3, Sugar 2.9, Protein 4.3
SWEET POTATO SHRIMP CAKES
Provided by Guy Fieri
Categories appetizer
Time 16m
Yield 10 to 12 (3-inch) cakes
Number Of Ingredients 12
Steps:
- In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
- Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
- Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
- In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.
SHRIMP AND POTATO CAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Lemon aioli or Thousand Island dressing, for serving
- Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
- Remove from refrigerator and slowly add the flour, mixing well.
- Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
- Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.
CAJUN SHRIMP WITH POTATOES
"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
COMPANY SHRIMP-AND-CRAB CAKES
The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE
Categories Garlic Onion Shellfish Appetizer Bake Sauté Shrimp Hot Pepper Sweet Potato/Yam Winter Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
- Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
- Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
- Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
- *Available in Asian markets and in the Asian foods section of some supermarkets.
- **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
LEMONY SHRIMP AND POTATO CAKES WITH TRICOLOR SALSA
Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d'eouvre.
Provided by aeht206
Categories Potato
Time 35m
Yield 8 pattys, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat an oven to 200°F.
- Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
- Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
- Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
- To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.
Nutrition Facts : Calories 211.4, Fat 9.8, SaturatedFat 1.5, Cholesterol 189.4, Sodium 1463, Carbohydrate 12.6, Fiber 2, Sugar 3.8, Protein 18.9
SHRIMP CAKES
Steps:
- In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
- Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
Nutrition Facts : Calories 1053.6 calories, Carbohydrate 44.7 g, Cholesterol 194.9 mg, Fat 86.8 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 13.7 g, Sodium 1313.7 mg, Sugar 5.5 g
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