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Emily's Gingered Shrimp Cakes




Source of Recipe


wizardnm at iVillage Garden Web – directed to by Emily_R at eGullet.org


Recipe Introduction


These cakes are just delicious and easy and a perfect summer dish! Emily says that she makes these in all sizes - from bite-sized appetizer portions to burger-sized. She also uses lime zest in place of the lemon zest and says that these reheat very well. Jessica and I found the sauce just too hot, but Mike LOVED it. My notes are in brackets [ ].


List of Ingredients




1 lb. large shrimp, cooked
4 scallions, sliced, green parts included
1 Tbsp freshly grated ginger
Grated lemon zest from 1 lemon [or lime]
2 Tbsp chopped fresh parsley
1/2 C fresh corn, cooked, cut off cob (frozen works)
1 lg egg
3 Tbsp mayonnaise
1/2 tsp hot pepper sauce
1/2 tsp salt
Pinch of ground black pepper
1 1/2 C fresh bread crumbs or panko (divided) [I used panko]
2 Tbsp olive oil (or more, for frying)
1 Tbsp butter (with the oil, for frying) [I used a mix of olive and veg oil]
Chile Garlic Sauce – see recipe below


Recipe



SHRIMP CAKES:
Coarsely chop shrimp. Add scallions, ginger, lemon zest, parsley and corn. In a small bowl mix mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture. Add 1 Cup of the breadcrumbs and gently mix.

Form into patties and gently pat on the remaining 1/2 C breadcrumbs, adding more if necessary. [You can make the patties any size you like – I had 6 burger sized cakes.] Cover with plastic and refrigerate for at least 30 min and up to 4 hours.

Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes. Spoon a little sauce on each plate and top with a shrimp cake and top with a little more of the sauce.

CHILE GARLIC SAUCE:
Mix 2 Tbsp Thai chile-garlic sauce, the juice of 1/2 a lime and 1/2 c. of sour cream or cream fraiche.

Variation: Substitute lump crab meat for the shrimp.