Monday, October 20, 2014

Shrimp Cakes

These days when it comes to cooking....the simpler, the better! In the early newborn days, I truly wondered if I would ever cook again. But life got more manageable and cooking is definitely possible. I found this recipe in a recent Food Network Magazine and realized it was a recipe that I could prep during nap time, and then just put in minimal work when it was time for dinner. It was in the "Weeknight Cooking" section, and I figured "weeknight" was probably synonymous with quick & easy, so I gave it a try. And I'm so glad I did...it was delicious! The recipe made 8 shrimp cakes, so I made all the cakes one day, and then cooked 4 one night and 4 the next. I served these grits one night and sweet potatoes the other night. If you served it with a salad, it would be a pretty light meal...plus it would make for a more colorful plate :)

Shrimp Cakes w/ Scallion Dip 
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 scallion, roughly chopped
1 small glove garlic, grated (or chopped)
2 Tbsp. fresh lemon juice
Salt and pepper
1 pound medium shrimp, peeled and deveined
1 cup panko breadcrumbs
1 large egg, lightly beaten
1/2 tsp. grated lemon zest
3 Tbsp. vegetable oil, plus more for forming

1. Preheat oven to 400. Puree the mayonnaise, parsley, scallion, garlic, 2 tbsp. water, 1 tbsp. lemon juice, 1/2 tsp salt, and 1/4 tsp. pepper in a food processor; transfer to a bowl.
2. Add half of the shrimp, 1/2 cup panko, 2 Tbsp. of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into 8 1/2 inch thick patties. Transfer to a baking sheet and freeze for 5 minutes.
3. Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skilled over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5-7 minutes.  Serve with the dressing on the side. 

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