Jen's Eastern Shore Herbed Shrimp Cakes

Jen Smallwood

By
@usmcmom1

this recipe is very special to me - as this recipe was also picked and printed in the Blue Crab Bay Co.'s 2014 Calendar. Since then - I've had it published in 1 magazines; it seems it's not just one of my family's favorite - but some others like it as well.

I hope if you try it - that you & yours enjoy it too...

**note** the almonds that I use are from Blue Crab Bay Co.


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Comments:

Serves:

4 (2 cakes per person)

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

FOR HERB LEMON MAYONNAISE:

1/4 c
mayonnaise
1/2 - 1 tsp
finely grated lemon zest
1 tsp
fresh lemon juice

FOR SHRIMP CAKES:

1-2 slice
pancetta or bacon slices, lightly precooked and chopped
3/4 lb
large shrimp, (21 to 25 per lb.) peeled,and deveined with tails off
1/2 c
breadcrumbs
1/4 c
milk
1/2 c
scallions, chopped
2 Tbsp
fresh cilantro, chopped
2 tsp
cornstarch (may need more depending on how moist mixture is)
3/4 tsp
ses salt
1/2 tsp
sugar
1/4 tsp
fresh ground black pepper
2 c
dune buggies sea salted almonds, chopped
3 Tbsp
vegetable oil
1 small
lemon, cut into wedges (8 total)

Directions Step-By-Step

1
For Mayonnaise:
Stir all ingredients in a small bowl.
Chill until ready to serve.
2
For Shrimp Cakes:
Pulse pancetta or bacon until fine. Pat shrimp dry, add to bacon, and pulse until shrimp is coarsely chopped. Soak breadcrumbs in the milk until soft, about 30 seconds. Add crumbs to shrimp mixture. Pulse until combined. Transfer mixture to bowl,
3
Add scallions, cilantro, cornstarch, salt, sugar and pepper. Mix well.
4
Place almonds on a plate. Drop 1/4 cup of shrimp mixture onto the almonds. Sprinkle some almonds over the mound to coat, gently pressing to form a cake about 1/3 inch thick.
Transfer to a wax paper lined baking sheet.
Make 8 cakes total.
5
Heat 2 tbsp. oil in a 12 inch heavy skillet over moderate heat until but not smoking, then cook four cakes , turning once and rotating for even browning, 4-6 minutes total.
6
Drain on a paper - towel lined plate and loosely cover with foil. Discard almonds left in skillet. Add remaining oil and cook the other 4 cakes.
7
Serve warm with the mayonnaise and a lemon wedge.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Soy Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy