Shrimp Cakes With Cactus Strips In Guajillo Sauce Food

SHRIMP CAKES WITH CACTUS STRIPS IN GUAJILLO SAUCE

Steps:

• Cover chiles with hot water; let stand 15 min. Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender. Add dressing, onion and 1 Tbsp. ground shrimp; blend 3 min. or until smooth. Pour into large saucepan; bring to boil. Stir in cactus strips; cover. Simmer on medium-low heat 15 min.
• Heat oil to 375ºF in medium skillet. Mix remaining ground shrimp and cracker crumbs in large bowl; set aside. Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined. Gently stir half the egg mixture into shrimp mixture. Repeat with remaining egg mixture.
• Cook 4 shrimp cakes at a time in hot oil 45 sec. on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake. Drain on paper towels. Add to sauce in saucepan; cook 10 min. or until heated through, stirring occasionally.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

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.

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.

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.

CHEF JOHN'S SPICY SHRIMP CAKES

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

SHRIMP CAKES WITH LEMON AIOLI (VIDEO)

Steps:

• Pat dry shrimp with paper towels then dice into pea-sized pieces.*
• Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
• Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
• In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

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.

GUAJILLO SHRIMP

Steps:

• Defrost (if needed), peel and devein shrimp, set aside on paper towels.
• Pour olive oil in a large preheated non-stick skillet on medium-high heat.
• Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
• Cook until onions and bell pepper just begin to brown.
• Add shrimp.
• Stir and cook only until they are pinkish and opaque.
• Remove from heat and stir in saffron and cayenne pepper to taste.
• Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
• Taste and add more salt if needed.
• Garnish with cilantro and green onions.
• Serve over steamed long grain or jasmine rice.

SHRIMP CAKES WITH SCALLION DIP

Steps:

• Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
• Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
• Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
• Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.

TEQUILA SHRIMP WITH GARLIC AND GUAJILLO CHILE

Steps:

• In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
• Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
• To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.