Shrimp Cakes With Rémoulade Recipes

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.

SHRIMP CAKES WITH GRAIN MUSTARD REMOULADE

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.

SHRIMP CAKES WITH RéMOULADE

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.