Since beginning this site in November and making some new friends around the country and beyond, I have just loved seeing what folks are eating.
Some of you got back to me and shared your favorite recipes and I made them myself…my absolute favorite (and the winner of the contest within a contest) was Simply Forties Shrimp Cakes!! Congratulations!!!
If you are a regular reader of this site you may notice I have a weakness for shrimp – I think if I was going to the moon to live for the rest of my life…and could take only 5 foods…shrimp would have be one of them…and bacon…oh yeah bacon!
I have always thought about making shrimp cakes…but guess I was just to greedy and always end up making my crab cakes….I loved these, I spiced them up a bit…the husband is all about spicy (me too…mostly) and I just can’t wait to eat them again!! I would have never thought to add the pecans and I agree with Mary they do add a special something!
Visit Mary’s site http://www.simplyforties.com/
It is a wonderful mix of tips, thoughts, recipes and more written by a smart, savvy woman in her 40’s. I know you will enjoy her posts!
Speaking of 40’s….I am now there….eek! Actually It’s not so bad. However my brain has not fully caught up – why does it sometimes think I am still in my 20’s?
You know how it is, busy Mom trying to do all that home life, work life, friendships, family and more demand. I swear I never look in the mirror – I may USE the mirror in the morning to dry my hair and put on make up…BUT I don’t LOOK at myself…not the whole day! THAT is just weird, I used to look, touch up make up etc all the time in my youth…so when I see a picture of myself…I am like whoooaaa! Who the heck is that and what did she do with me lol! I am sure some of you can relate!
I hope you enjoy these Shrimp Cakes as much as we did!! Thanks Mary!
adapted from Simply Forties
1 pound uncooked shrimp, peeled, deveined and tails removed
1 large egg
1/2 cup mayonnaise
2 green onions, sliced thin both the white and the greens
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro (optional)
1 teaspoon hot pepper sauce (Tabasco)
A few dashes of red pepper (optional for a bit more heat)
1/4 cup chopped pecans (optional but they add a surprisingly delicious flavor)
1 cup Panko (Japanese breadcrumbs)
2 TBS (or more)light olive oil
Chop shrimp, into about 5 pieces per shrimp.
Mix egg, green onion, lemon juice, mustard, mayonnaise, cilantro, hot pepper sauce, red pepper and pecans. Add the shrimp. Add 1 cup Panko and blend all the ingredients together. Form your cakes, pressing hard while you do. This recipe will make 4-6 shrimp cakes depending on the size of cake you want.
Place your cakes onto a plate and allow them to “set” for an hour in the refrigerator.
Optional if you want a crunchier texture on the outside of your cake – I chose to not add the additional breadcrumbs…I am all about the shrimp!!Roll cakes in remaining 1 cup Panko; transfer to waxed-paper-lined plate. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 TBS of oil in heavy large skillet over medium-high heat. Fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 3 minutes on each side.
Transfer to a preheated 350 degree oven to finish for an additional 10-12 minutes.
Serve with a bit of Chili Garlic Sauce and/or whip up a sauce of mayonnaise and chili galic sauce with a few drops of lemon juice and you will be good to go!!!