[CH] Tonight's Dinner - Shrimp Cakes
RisaG (radiorlg@home.com)
Mon, 13 Aug 2001 20:28:15 -0400
I made these tonight, served with some spinach & rice that I put some feta
cheese into. It was really good.
I adapted this recipe from The Barefoot Contessa Cookbook, one of the best
books in the world. Such great recipes. Simple, basic yummy fare.
I used habanero sauce instead of the Tabasco. I'm sure you could substitute
a chile of some type for one of the bell peppers. I didn't because of DH.
* Exported from MasterCook *
Shrimp Cakes
Recipe By : RisaG
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For cakes:
2 tbsp unsalted butter
2 tbsp olive oil
1 small red onion -- chopped small
1 stalk celery -- chopped small
1 small red bell pepper -- chopped small
1 small yellow bell pepper -- chopped small
1/4 cup cilantro -- chopped
1 tbsp capers -- drained
1/4 tsp habanero sauce
1/2 tsp worcestershire sauce
1 tsp Old Bay Seasoning
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb medium shrimp -- * see note
1/2 cup plain bread crumbs
1/2 cup reduced fat mayonnaise
2 tsp Jack Daniels mustard
1/2 cup egg substitute
For sauteing:
2 tbsp unsalted butter
1/8 cup olive oil
Preheat a large saute pan over medium-high heat. Place 2 tbsp butter, 1 tbsp
olive oil, onion, celery, peppers, cilantro, capers, hot sauce,
worcestershire sauce, Old Bay, salt and pepper and saute for approx 15-20
minutes until all vegetables are soft. Cool to room temperature.**
In a food processor, pulse the shrimp, on and off, until finely chopped. Add
to a large bowl. Add the bread crumbs, mayo, mustard and egg substitute. Mix
well. Cover and chill for about 1/2 hour (or in freezer for 15 minutes).
Shape into 8 large cakes.
Heat the butter and olive oil for frying over medium heat. Preheat large
saute pan over this heat. Add shrimp cakes and cook, 4-5 minutes on each
side, until browned. Drain on paper towels, keep warm in a 250°F oven, if
necessary.
Serve over pasta or soft grits (or polenta).
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Serving Ideas : over pasta or grits
NOTES : Risa's notes:
* I used large shrimp, so I used almost a pound.
** If you don't have a lot of time to refrigerate, freeze the mixture for
about 15 minutes. It should be cool enough to handle.
Also, You can form the shrimp cakes earlier and refrigerate them until
cooking time.
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/10/01