Shrimp Cakes Of The 90s Recipes

SHRIMP CAKES RECIPE

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 CAKES OF THE 90'S

Steps:

• Combine all the ingredients but oil and mix well.
• Shape gently into five cakes; do not compress.
• Heat oil in skillet, preferably nonstick, and sauté cakes until golden brown on one side; turn and saute until second side is golden, about 10 minutes total.

VIETNAMESE-STYLE CRISPY SHRIMP CAKES

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.

SHRIMP CAKES

Steps:

• In a large skillet, heat 2 tablespoons oil over medium heat.
• Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
• Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
• Season with salt and pepper.
• Add the shrimp; stir to combine.
• Put the remaining bread crumbs on a plate or flat dish.
• Using 1/3 cup shrimp mixture, form a patty with your hands.
• Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
• Roll the patty's sides in the crumbs also.
• The patty should be completely coated in bread crumbs.
• Repeat with remaining shrimp mixture.
• Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
• When the oil is hot, add 4 cakes or however many your skillet will hold.
• Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
• Repeat with remaining oil and shrimp cakes.
• Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.

SHRIMP CAKES

Steps:

• mix together the first 5 ingredients.
• whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.

CHEF JOHN'S SPICY SHRIMP CAKES

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.