SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
MISO-SCALLION TOFU DIP
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 thinly sliced scallions (pale parts only; reserve the dark parts for topping) and cook until softened, 2 minutes. Add one 15-ounce can cannellini beans (drained and rinsed) and 3 tablespoons miso paste and cook, stirring, until coated, 2 to 3 minutes; season with pepper. Remove from the heat and stir in 4 teaspoons soy sauce and 1 teaspoon superfine sugar; cook until glazed. Puree the bean mixture in a food processor with one 14-ounce package soft tofu (drained) and 3 tablespoons rice wine vinegar. Chill before serving. Top with the reserved scallion greens and sesame seeds.
KOREAN SHRIMP AND SCALLION PANCAKES
Make and share this Korean Shrimp and Scallion Pancakes recipe from Food.com.
Provided by BarbryT
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
- Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
- Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
- Add oil to the skillet between batches.
SHRIMP AND SCALLION PANCAKES
Provided by Lillian Chou
Categories Appetizer Quick & Easy Dinner Shrimp Pan-Fry Party Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
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.
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