ASIAN SHRIMP CAKES WITH SWEET CHILI SAUCE
These shrimp cakes take no time to make at all and are served with a healthy version of sweet chili sauce. The shrimp cakes are mixed in the food processor and done in no time at all.
Provided by Bobby Parrish
Categories Main Course
Time 18m
Number Of Ingredients 13
Steps:
- Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven.
- Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!
SHRIMP CAKES WITH RéMOULADE
A rémoulade is a mayonnaise based sauce with endless variations that is used here to add a creamy texture to contrast the crispy shrimp cakes.
Provided by Bryan Picard
Categories Main
Time 1h
Yield 6 large or 12 small cakes
Number Of Ingredients 18
Steps:
- Put the potatoes and bay leaf in a pan and cover with water.
- Bring to a boil, then simmer for about 15 minutes, until the potatoes are cooked.
- Strain and leave to cool for a few minutes.
- Put ⅔ of the shrimp and the potatoes in a food processor. Pulse a few times until roughly smooth.
- Transfer to a bowl and mix in the rest of the shrimps, the leek, tarragon, flour, salt and pepper.
- Form 6 large or 12 small patty.
- Heat up the oil in a frying pan. Once the pan is hot and the oil runny, add half the cakes and give the pan a small shake.
- Make sure not to overcrowd the pan. Cook for 3-4 minutes, until golden brown, flip, and cook for another 3 minutes.
- Transfer to a plate, repeat with the rest of the cakes.
- Serve right away and season with some sea salt.
- Mix all ingredients.
- Let to sit for at least 30 minutes.
SHRIMP CAKES WITH GRAIN MUSTARD REMOULADE
Provided by Robin Miller : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a griddle or nonstick skillet with cooking spray and set over medium-high heat to preheat.
- In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick.
- Place cakes on hot griddle and cook 3 minutes per side, flipping with a spatula, until cooked through. Remove from griddle.
- While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top.
SAUTEED SHRIMP CAKES WITH AND ASIAN REMOULADE SAUC
Categories Ginger Shellfish Appetizer Sauté Vegetarian
Yield Makes 4 appetizer-size servings
Number Of Ingredients 17
Steps:
- -Pulse the garlic and ginger in a food processor until combined -add the shrimp and pulse until the mixture resembles roughly chopped shrimp -put the mixture in a mixing bowl and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined -form roughly 4- 4 oz cakes in the shape of a hockey puck -heat the 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan -add the shrimp cakes and cook for about 4 minutes per side, or until cooked through -when cooked through, remove from the pan and set aside -in a small mixing bowl,combine all of the ingredients for the Asian Remoulade Sauce -serve the cakes cut in half with one half propped up against the other with a dollop of Remoulade Sace on the side of it -sprinkle the sliced scallions over the whole plate
SAUTEED SHRIMP
Easy, Easy!!! Chinese/Asian flavored and would be great on top of Chinese Fried Rice, Lo Mein Noodles, Pasta or Chinese Salad. Quick preparation and wonderful flavor!!!
Provided by Seasoned Cook
Categories High Protein
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour.
- In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
- Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
- Time does not include refrigeration time.
Nutrition Facts : Calories 401.5, Fat 26.6, SaturatedFat 3.8, Cholesterol 230.4, Sodium 561.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.1, Protein 31.6
ASIAN-STYLE CRAB AND SHRIMP CAKES
Categories Ginger Sauté Quick & Easy Crab Shrimp Spring Pan-Fry Cilantro Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
- Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.
VIETNAMESE-STYLE CRISPY SHRIMP CAKES
These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, a delectable appetizer you'll find at restaurants in which shrimp is whirled into a paste in the food processor, then patted on pieces of sugar cane and steamed before grilling or frying. This version leaves out the sugar cane, which can be hard for some home cooks to find, but keeps the essence of the dish: golden-edged, pan-fried cakes that are served with nuoc cham, a piquant sauce. Although traditional recipes keep the shrimp seasonings to a minimum, making up for it later with the sauce, this one spices up the paste, adding lemon grass to the shrimp along with green chiles and scallions. (If you don't often cook with lemon grass, this video will show you how to prepare it.) You can serve the cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful in summer). Or fry them up for dinner, heaping them on rice noodles and dousing it all with nuoc cham.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 14 cakes
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
- In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
- Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 2059 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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