Wednesday, August 27, 2008

Shrimp Cakes!

In previous posts I've mentioned our obsession with crab cakes.    Well, this weekend, we took that to a whole new level with shrimp cakes!  In this recipe that I based loosely on a Cooking Light recipe and a recipe off of the Whole Foods web site a while back, raw shrimp is combined with some of the usual suspects, mixed up, chilled and then fried.  But what really makes this recipe special is the avocado and corn salsa that you serve with it.  I mean seriously, avocado...roasted corn... jicama... lime juice...what's not to like?   I was eating it by the spoonful before I even started cooking up the cakes.  I think it would be great over grilled fish tacos.   Hmm...maybe that will be something for next weekend.  But, back to the shrimp cakes.  While these were quite tasty, I don't think they will replace crab cakes in our house.  However, with shrimp being half the cost of fresh crab meat, they might show up more often than crab cakes.  :-)  Not a bad substitute. 

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Spicy Shrimp Cakes with Corn, Jicama and Avocado Salsa

Cakes:

1 pound medium shrimp, peeled and deveined

cooking spray

¾ cup finely chopped red bell pepper

½ clove shallot, minced

¼ cup thinly sliced green onions

2 tablespoons reduced fat mayonnaise

1 tablespoon fresh lime juice

1 ½ tsp. Hot sauce

½ tsp. Sugar

¼ tsp salt (or more to taste)

1 large egg

¼ cup finely chopped cilantro

½ cup panko (divided)

Salsa:

1 cup frozen roasted corn (I used Trader Joes)

½ avocado, diced

½ cup tomato, diced

½ cup jicama, diced

¼ cup chopped fresh cilantro

3 Tbsp. Red onion, finely chopped

1 Tbsp. Finely chopped poblano pepper

1 Tbsp. Fresh lime juice.

¼ tsp salt

  1. Place shrimp in a food processor; pulse about 10 times or until finely chopped.
  2. Put bell pepper and shallot in a large microwave safe bowl and microwave on high for approx 2 min. or until softened. Add the shrimp, green onions, and the next 6 ingredients – through egg, stirring well. Stir in cilantro and ¼ cup panko.
  3. Divide shrimp mixture into patties and dredge both sides into remaining panko. 
  4. Chill at least 1 hour.
  5. Heat pan over medium- high heat. Coat pan with cooking spray. Add cakes to

Pan and cook 4-5 minutes per side – until browned.

For Salsa: combine corn and remaining ingredients, stir gently and serve immediately with shrimp cakes.

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We served the Crios Torrontes with our meal and it was spectacular. (Unfortunately, so spectacular that I forgot to photograph it.) This white wine from Argentina was the perfect accompaniment to the shrimp cakes. Spicy, light, and just a bit racy it is almost like a hybrid of gewurztraminer and viognier. Muy fantastico!

3 comments:

Claire said...

I've never even heard of shrimp cakes!! How much fun! And BRAVO on the pairing - the Crios Torrontes is great, & a perfect match for this kind of thing. Sometimes, Torrontes - to me - is a bit too floral or something to drink on its own, but it works great with food!

We still haven't made your crabcakes, but I gave it a star on my Google Reader so that I can find it easily. One of these days...(I say that a lot, sadly.)

noble pig said...

Hey the Crios Torrontes, that is my buddies family's winery in Argentina. He and I went to school together at UC Davis...great wine isn't it?

Shrimp cakes are unreal looking.

Cookie said...

I'm so glad your comment on my blog lead me to your blog! I LOVE LOVE LOVE it! You live the perfect life that I can only hope for one day: having a beautiful home to cook and entertain in! AND of course, drinking yummy wine every night! :)