Sunday recipe time! This recipe from Sansei Seafood Restaurant in Maui, which appeared in Bon Appetit Magazine in September of 2005, is a real go-to recipe for me. I always keep a package of large (31-40ct) frozen raw shrimp in my freezer. Frozen shrimp thaw enough to cook amazingly quickly. Dump some in a colander and run cold water over them. Within a couple of minutes you will be able to slip the shells off and that’s thawed enough to throw them in the pot. The shrimp I buy are already split down the back and deveined so they are even easier to work with. These shrimp cakes are fast, easy to make and delicious. They are perfect for last minute guests. The following recipe makes 12 small appetizer shrimp cakes and can be adjusted up or down. I usually make 6 cakes as a main course instead. I have also made these cakes large and served them as shrimp burgers on homemade whole wheat rosemary rolls. I’ll post that recipe too. They’re delicious! Remember, the bigger the cake the longer the cooking time.
Makes 6 first-course servings (2 little cakes each)
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs) (use regular breadcrumbs if you can’t find Panko), separated
2 tablespoons (or more) peanut oil
Combine all ingredients except the oil and 1 cup of the Panko in the food processor and blend 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.
Give this recipe a try and let me know how it turns out!
Makes 6 first-course servings (2 little cakes each)
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs) (use regular breadcrumbs if you can’t find Panko), separated
2 tablespoons (or more) peanut oil
Combine all ingredients except the oil and 1 cup of the Panko in the food processor and blend 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.
Give this recipe a try and let me know how it turns out!
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