Shrimp Cakes
July 1st 2014
Shrimp Cakes
1.5 pounds of small shrimp
2 cups frozen corn, thawed
1 red bell pepper
1 small onion (Vidalia or sweet)
1 jalepeno
2 cups of panko
1 egg, beaten
Canola oil for pan frying
5 dashes of tabasco
Salt and pepper
1 TSP chili powder
Directions:
1. Prepare all of your ingredients. Cut vegetables in large chunks and prepare for food processor. Take the tails off the shrimp and set aside.
2. One ingredient at a time, pulse in food processor until course. You want texture to your shrimp cake so do not blend and dice until really small.
3. Transfer each ingredient into a mesh strainer after the food processor. You want to push it down so that the water from the vegetables and shrimp drip through the bottom. This is the most important part of the process. If you do not push the water out and drain your ingredients after the food processor your shrimp cakes will fall apart and will be mushy!
4. After you have put all of the ingredients through the food processor, and then the strainer, transfer to a large bowl. Mix in all of the seasonings, 1/2 cup of panko, tabasco and the egg. Mix gently with a spoon until just incorporated.
5. Start forming your first shrimp cake with your hands. This batch should make you 9 shrimp cakes. If it seems like it is not sticking together and forming, add a little more panko to the bowl and mix again.
6. Form all of your shrimp cakes into firm patties. Set on a large plate or cookie sheet. Refrigerate to set for 15 minutes.
7. Prepare your remoulade now.
8. Heat your largest skillet over medium high heat with just enough canola oil to cover the bottom of the pan. Dash a bread crumb in there to see if it is hot enough. If it sizzles you are ready to go. You want to make sure your oil is hot enough so that you don't have soggy shrimp cakes.
9. Pan fry each shrimp cake for about 4-5 minutes each side. Flip only once.
10. If you have to fry in batches that is fine. When they are done, transfer to a heat-safe plate lined with a paper towel. Put your oven on 150-170 to keep them warm and stick them in there until ready to serve.
11. Serve on a plate with some remoulade in the middle.
Remoulade:
1 TBSP pickle juice
1/2 cup mayonnaise
1 TSP chopped garlic
1/4 TSP garlic juice
1/2 TBSP honey
1/2 TBSP Dijon mustard
1/2 TBSP horseradish sauce
5-10 dashes of Tabasco (depends on how spicy you like it)
salt, pepper
pinch of red pepper flake
1 TSP chili powder
1/4 TSP paprika
*Mix everything together with a spoon. Taste for seasoning. Add more tabasco, or pepper to taste.
Today's wine selection is an old faithful favorite!
Cooper's Hawk
Malbec, NV
>Now there is something I miss about Chicago - Copper's Hawk Restaurants and Winery!
Thank you for reading today's recipe. Please add comments or let me know how your recipe turned out.
~Julianne
Shrimp Cakes
1.5 pounds of small shrimp
2 cups frozen corn, thawed
1 red bell pepper
1 small onion (Vidalia or sweet)
1 jalepeno
2 cups of panko
1 egg, beaten
Canola oil for pan frying
5 dashes of tabasco
Salt and pepper
1 TSP chili powder
Directions:
1. Prepare all of your ingredients. Cut vegetables in large chunks and prepare for food processor. Take the tails off the shrimp and set aside.
2. One ingredient at a time, pulse in food processor until course. You want texture to your shrimp cake so do not blend and dice until really small.
3. Transfer each ingredient into a mesh strainer after the food processor. You want to push it down so that the water from the vegetables and shrimp drip through the bottom. This is the most important part of the process. If you do not push the water out and drain your ingredients after the food processor your shrimp cakes will fall apart and will be mushy!
4. After you have put all of the ingredients through the food processor, and then the strainer, transfer to a large bowl. Mix in all of the seasonings, 1/2 cup of panko, tabasco and the egg. Mix gently with a spoon until just incorporated.
5. Start forming your first shrimp cake with your hands. This batch should make you 9 shrimp cakes. If it seems like it is not sticking together and forming, add a little more panko to the bowl and mix again.
6. Form all of your shrimp cakes into firm patties. Set on a large plate or cookie sheet. Refrigerate to set for 15 minutes.
7. Prepare your remoulade now.
8. Heat your largest skillet over medium high heat with just enough canola oil to cover the bottom of the pan. Dash a bread crumb in there to see if it is hot enough. If it sizzles you are ready to go. You want to make sure your oil is hot enough so that you don't have soggy shrimp cakes.
9. Pan fry each shrimp cake for about 4-5 minutes each side. Flip only once.
10. If you have to fry in batches that is fine. When they are done, transfer to a heat-safe plate lined with a paper towel. Put your oven on 150-170 to keep them warm and stick them in there until ready to serve.
11. Serve on a plate with some remoulade in the middle.
Remoulade:
1 TBSP pickle juice
1/2 cup mayonnaise
1 TSP chopped garlic
1/4 TSP garlic juice
1/2 TBSP honey
1/2 TBSP Dijon mustard
1/2 TBSP horseradish sauce
5-10 dashes of Tabasco (depends on how spicy you like it)
salt, pepper
pinch of red pepper flake
1 TSP chili powder
1/4 TSP paprika
*Mix everything together with a spoon. Taste for seasoning. Add more tabasco, or pepper to taste.
Today's wine selection is an old faithful favorite!
Cooper's Hawk
Malbec, NV
>Now there is something I miss about Chicago - Copper's Hawk Restaurants and Winery!
Thank you for reading today's recipe. Please add comments or let me know how your recipe turned out.
~Julianne
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