SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SHRIMP CORN CAKES WITH SOY MAYO
There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue.
Provided by Lavender Lynn
Categories < 60 Mins
Time 50m
Yield 24 cakes
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first seven ingredients. Cover and chill until serving.
- In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
- In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
- In an electric skillet, heat 1/4 inches of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Sauce makes 1 Cup.
SHRIMP SCAMPI, GREEN BEAN AND CORN SHEET PAN DINNER
Here we combine three things everyone appreciates: the flavors of shrimp scampi, garlicky tender vegetables and the ease of a sheet pan dinner. We made this even more weeknight friendly by replacing the typical white wine that goes in traditional scampi sauce with a last-minute squeeze of lemon.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
- Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
- Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.
SHRIMP BURGERS WITH OLD BAY MAYO
Steps:
- For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
- For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
- To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.
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
ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE
Categories Milk/Cream Food Processor Fry Mayonnaise Bacon Almond Shrimp Cilantro Gourmet
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 20
Steps:
- Make lemon soy mayonnaise:
- Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
- Make shrimp cakes:
- Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.
- Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.
- Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.
SHRIMP CAKES
We have had a lot of crab cakes and tuna croquettes in our lives, but had never thought about chopping up shrimp and using that in a shrimp cake. We love the crunchiness that the Panko gives to this dish! If you want to kick the heat up a notch, add cayenne pepper or even chopped jalapenos. This is a super easy and delicious dish...
Provided by Lisa Johnson
Categories Seafood
Time 40m
Number Of Ingredients 12
Steps:
- 1. Coarsely chop shrimp.
- 2. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper.
- 3. Add 1 cup panko to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
- 4. Heat 2 tablespoons of 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.
SHRIMP CORN CAKES WITH CITRUS CHILE SALSA
Make and share this Shrimp Corn Cakes With Citrus Chile Salsa recipe from Food.com.
Provided by Boomette
Categories Corn
Time 20m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth.
- In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
- In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
- Stir in corn mixture.
- Add chopped parsley, green onions and chopped shrimp.
- Set aside batter until ready to cook.
- In a medium skillet heat vegetable oil over medium heat.
- Drop spoonfuls of the corn/shrimp mixture into hot oil.
- Fry on each side for about 4 minutes or until golden brown.
- Remove and cool on wire rack.
- Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl.
- Puree half the mixture and return to bowl. Mix.
Nutrition Facts : Calories 121.1, Fat 5.3, SaturatedFat 1.2, Cholesterol 43.4, Sodium 272, Carbohydrate 15, Fiber 1.6, Sugar 4.2, Protein 4.7
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