I wanted to make something a little different for dinner using shrimp, and I remembered a recipe that I had seen on Epicurious for Shrimp Cakes. These were really tasty. I baked them instead of frying them(just drizzled a little olive oil the tops first, and baked at 325 degrees until browned and cooked through. For making the cakes, I followed the directions and chopped up the shrimp in a food processor, but next time I will do as others suggested and chop the shrimp by hand, giving more texture to the cakes. The store was also out of panko, so I had to use regular bread crumbs (the kind in a can, plain (not the Italian flavor).
I am including the sauce recipe here that was on Epicurious, but that is not what I made. I wanted to save some calories, so here’s what a did: I mixed a couple of large tablespoons of fat free mayo with a large tablespoon light sour cream, some lime infused olive oil, chili sauce, ginger, shallot, and fresh lime juice. I didn’t measure anything, so you’d just need to do it by taste. But it was good, and it was nice not using 3/4 stick of butter.
I served these with a simple salad of mixed lettuces, pears, goat cheese, and a vinagrette made with sherry balsamic vinegar and olive oil.
SHRIMP CAKES WITH CHILI LIME CREAM SAUCE Makes 6 first-course servings
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 tsp hot pepper sauce
1/2 tsp salt
Pinch of ground black pepper
2 cups panko(Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Coursely chop shrimp in food processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt and pepper. Blend using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into 12 3″ diameter cakes. Roll cakes in remaining 1 cup panko;transfer to waxed-paper lined baking sheet. Refrigerate 10 mintues. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over med 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. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
CHILI-LIME CREAM SAUCE Makes about 2/3 cup.
1/4 cup dry white wine
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
1/3 cup whipping cream
2 tablespoons chili-garlic sauce
6 tablespoons unsalted butter, room temp, cut into 1/2″ pieces
Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.