Spicy Shrimp Cakes With Corn And Avocado Salsa Food

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Steps:

• Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
• Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
• Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
• To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

SALTGRASS STEAKHOUSE BOILED SHRIMP AND AVOCADO SALSA

Steps:

• Boil shrimp in water just until shrimp turns pink. Remove from boiling water and allow shrimp to cool. Chop half of the shrimp into small pieces. In a medium sized bowl combine tomatoes, red onions, yellow onions, chili sauce, cilantro, lime juice, jalapeno pepper, avocado and salt. Stir to combine. Add half of the shrimp to the vegetable mixture. If desired you can place the remaining shrimp on top for decoration or you can simply stir all of the shrimp into the salsa. Serve with chips.
• Heinz chili sauce is sold in most grocery stores. It is sold near the cocktail sauce. Personally I like to add extra cooked shrimp and avocado to this salsa.

SPICY SHRIMP SALSA

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.

SHRIMP CAKES

Steps:

• In a large skillet, heat 2 tablespoons oil over medium heat.
• Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
• Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
• Season with salt and pepper.
• Add the shrimp; stir to combine.
• Put the remaining bread crumbs on a plate or flat dish.
• Using 1/3 cup shrimp mixture, form a patty with your hands.
• Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
• Roll the patty's sides in the crumbs also.
• The patty should be completely coated in bread crumbs.
• Repeat with remaining shrimp mixture.
• Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
• When the oil is hot, add 4 cakes or however many your skillet will hold.
• Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
• Repeat with remaining oil and shrimp cakes.
• Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.

CORN CAKES WITH AVOCADO SALSA

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

CRISPY SHRIMP CAKES

Steps:

• Place 1 1/2 cups of the breadcrumbs on a flat plate.
• In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
• IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
• Lemony Tartar Sauce: combine all ingredients, stirring to blend.

CORN CAKES WITH AVOCADO SALSA

Steps:

• FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
• FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
• Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
• Cook each side for 1 to 2 minutes.
• Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
• Serve with salsa.
• Makes 15 cakes.

AVOCADO SHRIMP SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.