I wanted to something to go with my Gazpacho for dinner. I have made crab cakes often but I never tried shrimp cakes and I very conveniently had a bag of shrimp in the freezer, so these were born. They were really good. My kids liked them plain and my husband and I enjoyed the extra zip from the sauce. They were also pretty quick to throw together. I didn’t think they were quite cooked enough after I fried them so I finished them off in the oven for 10 minutes.
Recipe: Shrimp & Corn Cakes
- 1 lb raw Shrimp, peeled, deveined & tails off
- 1 clove Garlic, minced
- 1/2 Yellow Onion, chopped
- 1 Tbs Parsley, chopped
- 1 Egg
- 2 Tbs Lemon juice, freshly squeezed
- 1 Tbs Dijon Mustard
- Kosher Salt & Freshly Ground Black Pepper, to taste
- 1 3/4 cups unseasoned Bread Crumbs
- 1/2 cup Corn Kernels
- 2 Tbs Peanut Oil
- Place Shrimp in the bowl of a food processor and coarsely chop. Add in garlic, onion, parsley, egg, lemon juice, mustard, salt and pepper. Pulse to combine.
- Add in 3/4 cup breadcrumbs. Pulse gently to combine. Mix in corn kernels.
- Form into patties (about 2 1/2 – 3″). Coat lightly in remaining breadcrumbs. Place on a wax paper lined tray and refrigerate until ready to fry.
- Heat peanut oil in a frying pan over medium-high heat.
- Fry Shrimp and Corn cakes until golden brown and cooked all the way through. (You can also finish them off in the oven if they are not cooked through).
- Serve with Chili Lime Cream Sauce (see below).
Recipe: Chili-Lime Cream Sauce
Summary: Adapted from Bon Appetit, September 2005
- 1/4 cup dry White Wine
- 1/4 cup Lime Juice, freshly squeezed
- 1 Tbs Shallots, minced
- 1/3 cup Heavy Cream
- 2 Tbs Chili-Garlic Sauce (available in most Asian sections of the supermarket)
- 6 Tbs unsalted butter, room temperature, cut in 1/2″ pieces
- In a small saucepan, combine wine, lime juice and shallots. Boil over a high heat until mixture is reduced by half (2-3 minutes).
- Add in heavy cream and reduce by half (about 2 minutes).
- Bring heat to low and mix in chili-garlic sauce.
- Whisk in butter, 1 piece at a time until melted.