Email to Roy and Annette Smith      

Recipe Categories: triedntrue's HOME PAGEAPPETIZERS FISHandSEAFOOD

Shrimp cakes




Source of Recipe


Roy and Annette Smith






Recipe Introduction


You can taste the shrimp not just a bunch of breading. You can make a slider (1 small cake) or a po-boy (3 or 4 cakes) just remember if you make a po-boy use a good french bread not some of that bulk bread. Find a bakery or a good artisian bread store





List of Ingredients



• 1 pound large peeled, deveined cooked shrimp, diced
  
• 1 1/2 cups corn
  
• 1 jalapeno , seeded
  
• 2 cups panko bread crumbs
  
• 2 eggs, beaten
  
• 1 small onion
  
• dash of your favorite hot sauce
  
• 2 tablespoons oil
  
• 1/2 teaspoon chili powder
  
• salt and ground black pepper
  






Instructions



1. In a food processor, pulse shrimp and put them aside (you do not want small pieces)
   
2. Pulse corn,onion and jalapeno. remove from processor and drain. (veggies will release water that you do not want or need)
   
3. Add to bowl along with the hot sauce, chili powder, eggs, and 1 cup bread crumbs.
   
4. STIR WELL TOGETHER
   
5. Form into cakes about 1 inch thick, then chill for 30 minutes
   
6. When ready to cook heat a large skillet with oil over medium heat
   
7. In a shallow dish add remaining bread crumbs, add salt and pepper. Bread the cakes in the panko and fry in batches. Cook about 3 to 4 minutes each side. Remove to a paper towel lined sheet tray. Serve
   






Final Comments


These cakes seem to freeze well but we dont know how long because they disappear rather quickly. probably the longest we have been able to keep them is about 2 weeks