Shrimp Cakes With Carrot Radish Slaw Recipes

HORSERADISH MUSTARD SLAW

Steps:

• Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
• Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

SHRIMP CAKES WITH CARROT RADISH SLAW

Steps:

• Combine the lemon jice, cumin and 2 tbsp oil and salt and pepper to taste. Add the radishes and carrots and toss to combine and set aside. Pulse the shrimp in a food processor until coarsel chopped. Add the jalapneo, orange zest, and salt and 1/2 tsp pepper and pulse to combine. Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess. Heat coconut oil in a large skillet over medium heat and cook patties until golden brown and cooked; 2 min. per side. Divide the shrimp cakes among indivual plates and serve with the slaw,cilantro and torilla chips if desired.

CREAMY RADISH SLAW

Steps:

• combine forst 3 ingredients in a bowl.
• combine mayonnaise and remaining ingredients with a whisk.
• drizzle over slaw, toss well to combine.
• serve immediately.

HEIRLOOM CARROT AND RADISH SALAD

Steps:

• Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
• Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
• Pour dressing over vegetables and mix until everything is well coated.

SHRIMP CAKES WITH ROASTED SHRIMP SAUCE

Steps:

• SHRIMP CAKES:.
• Toss the shrimp with 1 tablespoon of the Essence.
• Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
• Place the food processor bowl and blade in the refrigerator to chill.
• Heat the oil in a large skillet over medium-high heat.
• Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
• Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
• Remove from the heat and spread on a plate to cool completely.
• Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
• Add the egg white and process for 5 seconds.
• With the machine running, add the heavy cream through the feed tube in a steady stream.
• Transfer to a large bowl.
• Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
• Form into 8 cakes.
• In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
• In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
• One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
• Remove and drain on paper towels.
• ROASTED SHRIMP SAUCE:.
• Heat the oil in a large, heavy pot to smoking over high heat.
• Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
• Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
• Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
• Add the brandy and cook for about 15 seconds.
• Add the water and cook until the pan is almost dry, 15 to 30 seconds.
• Add the cream and cook until reduced by half, about 7 minutes.
• Remove from the heat.
• With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
• Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
• Place over medium heat and whisk in the cold butter 1 piece at a time.
• To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
• Garnish with fresh parsley leaves and lemon juice if desired.
• Serve imediately and E N J O Y!

HORSERADISH COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.