Thursday, October 22, 2009

Shrimp Cakes

shrimp cake2

I always have frozen jumbo shrimp in the freezer, but never seem to have lump crab meat on hand.

This was a nice twist on crab cakes, made by my friend Meseidy at The Noshery.
They make a great first course and an easy, delicious weeknight meal.

I bumped up the seasonings a bit, other than that, stuck to the original recipe.

I served them on a bed of spinach with a miso dressing.

Shrimp Cakes (adapted from The Noshery):

1 lb. shrimp, coarsely chopped
1 egg, beaten
2 green onions, sliced
2 tbsp cilantro, chopped
1 tbsp fresh ginger, minced
1 tbsp Dijon mustard
1 tsp sriracha sauce (rooster sauce)
1 tbsp sweet chili sauce
1 tsp salt
black pepper
1 cup of panko breadcrumbs

Mix chopped shrimp in a large bowl with rest of ingredients. Add the panko crumbs at the end, combining with your hands.

Form small patties and fry in vegetable or peanut oil on medium heat about 3 minutes on each side.



Drain on paper towels.

I served them with miso dressing, and had the leftovers cold with a remoulade sauce!



17 comments:

Angelica said...

Yum!!! I love shrimp cakes. Do check out the recipe on my blog for Thai prawn cakes/balls. They're delicious!

Thanks for sharing this recipe, Ill try it out next week!

T.W. Barritt at Culinary Types said...

Great idea for a nice weeknight dinner, without having to get in some fresh shrimp or crab meat. I'm ready to dive in!

Kate said...

These look great! An easy after work idea with a great combination of flavors! Thank you.

kat said...

Oh love the idea of a shrimp cake instead of crab

Meseidy said...

Ah you made the shrimp cakes! I love those things because they are so stinking easy. I also like the idea of serving them with a miso dressing. YUM!

StaceyEsq said...

Wow.

Ciao Chow Linda said...

I'm going to try these with some shrimp I've got in the freezer too.

Proud Italian Cook said...

Put on my "to make list" for sure!
How many did you get from a lb.?

The Japanese Redneck said...

Stacey, that's the truth. I'm more likely to have shrimp handy than lump crab meat.

Great idea and thanks for passing it on.

Ramona

Pam said...

I've never had shrimp cakes but I am sure I would love these.

Your coconut lemon cake down below is calling my name!

My Carolina Kitchen said...

Beautiful little shrimp cakes. Perfect for a simple (and easy) dinner....my kind of cooking.
Sam

Michele McKinley said...

I'd love to try this for my book club! How many shrimp cakes did this recipe make? And seems like you could assemble this ahead of time and then cook, right??

rcoda said...

Hi Stacey!

I made these tonight. Delicious! But where is the miso dressing? They did need some sort of dressing. We just used a squirt of lemon and added some red bell pepper to the mix. Next time I may try them with scallops or a mixture of scallops and shrimp. Hi to Henry!

Cousin Rich

dining room sets said...

Shrimp cakes remind me of my childhood days where my mother would always make some so I can bring it to school.Oh, how I miss those days!

Lori Lynn said...

Good idea. And I prefer frozen shrimp to canned crabmeat.
LL

Stacey Snacks said...

It makes about 9 medium sized shrimp cakes, but you can make them smaller if you want a bite size hors d'oevres.......3 people made these last night and emailed me and LOVED them!
Great! I always like hearing that recipes turn out well!

Amelia PS said...

great point on substituting crab meat with shrimp (I too keep shrimp in the freezer...but not crab meat)