Cottage Cakes Recipe Recipes Recipe For Shrimp

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EASY SHRIMP CAKES RECIPE



Easy Shrimp Cakes Recipe image

If you like shrimps this recipe is definitely for you, crispy and juicy shrimp cakes that you must try! these shrimp cakes are pretty easy to make, you can make them with fresh shrimp or frozen shrimp. They are great with any dipping sauce but prefer to serve these delicious shrimp patties with mayo-mustard-sour cream dipping sauce.

Provided by TheCookingFoodie

Categories     Dinner Recipes     Appetizers     Side Dishes     Lunch Recipes     Christmas Recipes     Thanksgiving Recipes

Yield 4

Number Of Ingredients 15

1-pound (450g) raw shrimp, peeled and deveined
1 medium onion, finely chopped
2 garlic cloves, crushed
3/4 cup (80g) breadcrumbs
2 tablespoons chopped parsley
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 red chili flakes
Olive oil for frying
2 tablespoons Mayonnaise
3/4 cup (170g) Sour cream
2 teaspoons Mustard
1 tablespoon chopped chives

Steps:

  • 1. Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not over process. 2. Transfer the shrimp to a large bowl. Add chopped onion, crushed garlic cloves, breadcrumbs, parsley, eggs and spices. Mix until well combined. 3. Form the mixture into patties. 4. In a large pan heat olive oil. Add the shrimp patties and cook for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel to drain. 5. For the dipping sauce: in a medium bowl, mix all the ingredients until combined and smooth.

OLD BAY SHRIMP CAKES RECIPE - (4.2/5)



Old Bay Shrimp Cakes Recipe - (4.2/5) image

Provided by ltrodrigu

Number Of Ingredients 14

For the Tartar Sauce:
1/2 cup mayonnaise
1/2 teaspoon finely chopped cornichons
1/2 teaspoon finely chopped capers
1/2 teaspoon finely chopped shallots
For the Shrimp Cakes:
1 pound peeled and deveined shrimp, coarsely chopped
1 cup bread crumbs
2 tablespoons chopped chives
1 egg
Juice of 1/2 lemon
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper
3 tablespoons canola oil

Steps:

  • Preheat oven to 350 degrees. Make Tartar Sauce: Mix all ingredients until evenly combined. Cover and chill in refrigerator until ready to serve. Make Shrimp Cakes: Place all ingredients except canola oil in a bowl and use your hands to thoroughly combine. Heat canola oil in a large cast-iron skillet over medium heat. Form shrimp mixture into 6 hockey-puck-size round patties. Add patties to pan and pan-fry until browned all over, about 3 minutes per side. Transfer skillet to oven and bake until cooked through, about 3 minutes more. Serve shrimp cakes with tartar sauce for dipping.

SHRIMP CAKES RECIPE



Shrimp Cakes Recipe image

Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.

Provided by Paige Grandjean

Categories     Shrimp

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 pound large peeled, deveined raw shrimp, cut into 1⁄2-inch pieces
3 tablespoons unsalted butter, melted
2 large eggs, beaten
2 minced scallions (about 1⁄3 cup) plus more, sliced, for garnish
1/2 teaspoon lemon zest, plus 1 1⁄2 Tbsp. fresh juice, divided
1 1/2 cups panko breadcrumbs, divided
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon smoked paprika, divided
1/2 cup mayonnaise
2 teaspoons refrigerated prepared horseradish
4 tablespoons canola oil
Lemon wedges, for serving

Steps:

  • Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
  • Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.

SHRIMP AND POTATO CAKES



Shrimp and Potato Cakes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

3 large Idaho potatoes
1/2 cup white onion, diced
1/4 cup chopped chives
1/2 pound baby shrimp
1 egg beaten
2 gloves garlic, minced
1 teaspoon blackening spice
1 lime, juiced
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 cup canola oil, for frying

Steps:

  • Lemon aioli or Thousand Island dressing, for serving
  • Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
  • Remove from refrigerator and slowly add the flour, mixing well.
  • Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
  • Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

SHRIMP CAKES WITH OLD BAY®



Shrimp Cakes with Old Bay® image

I have always loved crab cakes and I had some leftover cooked shrimp so I decided to mix it up a bit with Old Bay® seasoning and they turned out to be awesome!

Provided by ERam21

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 5

Number Of Ingredients 14

1 pound cooked shrimp, peeled and deveined
1 cup dry bread crumbs
½ cup diced red bell pepper
½ cup diced green bell pepper
1 tablespoon seafood seasoning (such as Old Bay®)
2 teaspoons parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon onion salt
½ teaspoon Italian seasoning
½ teaspoon dry mustard
1 egg
2 tablespoons chipotle mayonnaise
1 teaspoon hot sauce

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  • Place shrimp in the bowl of a food processor; pulse until shredded.
  • Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
  • Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
  • Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 18.2 g, Cholesterol 211.8 mg, Fat 5.2 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 1396.8 mg, Sugar 2.4 g

SHRIMP CAKES WITH SCALLION DIP



Shrimp Cakes with Scallion Dip image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 scallion, roughly chopped
1 small clove garlic, grated
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1 cup panko breadcrumbs
1 large egg, lightly beaten
1/2 teaspoon grated lemon zest
3 tablespoons vegetable oil, plus more for forming
1 5-ounce package mixed greens (about 6 cups)
4 radishes, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
  • Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
  • Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
  • Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.

Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams

EASY SHRIMP AND CRAB CAKES



Easy Shrimp and Crab Cakes image

Make and share this Easy Shrimp and Crab Cakes recipe from Food.com.

Provided by Tresa H.

Categories     Lunch/Snacks

Time 35m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 13

1/4 cup butter, room temperature
1 (5 ounce) jar Kraft Old English cheese spread
1 1/2 teaspoons mayonnaise
1/2 teaspoon garlic powder
1/2 jalapeno, seeded and chopped
1/2-1 teaspoon Old Bay Seasoning
2 (6 ounce) cans lump crabmeat, drained and chopped
1 (4 ounce) can shrimp, rinsed and chopped
6 English muffins, split (wheat is best, regular ones get soggy)
1/2 cup mayonnaise
1 -2 tablespoon horseradish
2 tablespoons seafood cocktail sauce or 2 tablespoons ketchup
3/4 teaspoon chili-garlic sauce (optional)

Steps:

  • Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
  • Add crab and shrimp.
  • Spread onto muffins (I use quite a bit).
  • Freeze on cookie sheet. When frozen put in zip-lock baggies.
  • Bake frozen in 400 degree oven for 12 minutes.
  • Broil on low for 3 to 5 minutes until browned on top.
  • Cut into fourths, serve with my sauce, cocktail or tarter sauce.

Nutrition Facts : Calories 361.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 105.6, Sodium 709.1, Carbohydrate 31.2, Fiber 2.1, Sugar 3.6, Protein 22

CRISPY SHRIMP CAKES



Crispy Shrimp Cakes image

Make and share this Crispy Shrimp Cakes recipe from Food.com.

Provided by elliott_law

Categories     < 60 Mins

Time 31m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups panko breadcrumbs
1 lb peeled shrimp, coarsely cut
1/2 cup mayonnaise
2 large eggs
1/2 cup chopped scallion
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 cup canola oil
3/4 cup jarred tartar sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest

Steps:

  • Place 1 1/2 cups of the breadcrumbs on a flat plate.
  • In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
  • IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
  • Lemony Tartar Sauce: combine all ingredients, stirring to blend.

SHRIMP CORN CAKES WITH SOY MAYO



Shrimp Corn Cakes with Soy Mayo image

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen (2/3 cup sauce).

Number Of Ingredients 21

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten

Steps:

  • In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

COTTAGE PUDDING - UPSIDE DOWN CAKE



Cottage Pudding - Upside Down Cake image

This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.

Provided by Sandra

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

3 tablespoons butter, melted
½ cup packed brown sugar
3 apples - peeled, cored and sliced
½ cup shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
  • Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.7 g, Cholesterol 18.6 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 162 mg, Sugar 22.7 g

SALMON AND SHRIMP CAKES



Salmon and Shrimp Cakes image

This is a tasty and different salmon dish that you will definitely enjoy!!

Provided by Kelly

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 teaspoon vegetable oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped green bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
2 teaspoons seafood seasoning (such as Old Bay®)
4 tablespoons butter, divided
1 pound salmon fillets, chopped
10 large shrimp - peeled, deveined, and cut into thirds
1 cup panko bread crumbs
1 ½ teaspoons garlic salt

Steps:

  • Preheat the oven broiler. Line a baking sheet with parchment paper.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
  • Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
  • Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
  • Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
  • Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 16.1 g, Cholesterol 112.6 mg, Fat 20.3 g, Fiber 0.3 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1109 mg, Sugar 1.1 g

OMA'S COTTAGE CHEESECAKE



Oma's Cottage Cheesecake image

A delicious cheesecake that's so easy to make. Lower in calories, too!

Provided by Sheryl K.

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h10m

Yield 9

Number Of Ingredients 12

¼ cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
¼ teaspoon ground cinnamon
2 cups cottage cheese
½ cup milk
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
⅔ cup white sugar
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
  • In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
  • Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 29.2 g, Cholesterol 63.5 mg, Fat 9.7 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 5.3 g, Sodium 381.1 mg, Sugar 21.5 g

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