Shrimp And Sweet Potato Cakes With Chayote Slaw And Chipotle Sauce Recipes

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SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE



Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce image

Categories     Garlic     Onion     Shellfish     Appetizer     Bake     Sauté     Shrimp     Hot Pepper     Sweet Potato/Yam     Winter     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix
All purpose flour
Slaw Chayote
Chipotle Tartar Sauce

Steps:

  • Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
  • Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
  • Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
  • Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
  • *Available in Asian markets and in the Asian foods section of some supermarkets.
  • **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

SWEET POTATO SHRIMP CAKES



Sweet Potato Shrimp Cakes image

Provided by Guy Fieri

Categories     appetizer

Time 16m

Yield 10 to 12 (3-inch) cakes

Number Of Ingredients 12

2 tablespoons soy sauce
2 tablespoons fish sauce
3/4 pound (41-50 count) shrimp, shelled and deveined
2 large sweet potatoes (about 3 cups grated)
1/2 cup minced scallions
1/4 cup minced shallots
1 tablespoon minced serrano pepper
1 tablespoon minced ginger
Kosher salt and freshly cracked black pepper
1 egg
1 cup all-purpose flour
1/4 cup peanut oil, for frying

Steps:

  • In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
  • Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
  • Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
  • In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

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.

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