CRISPY SHRIMP CAKES WITH SEAWEED SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
- Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
- Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 197 milligrams, Sodium 1050 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Sugar 2 grams, Protein 20 grams
SHRIMP BURGERS WITH OLD BAY MAYO
Steps:
- For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
- For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
- To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.
CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED
Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal.
Provided by KateL
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
- Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
- Add celery, onions and wakame and combine.
- In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
- Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.
Nutrition Facts : Calories 132, Fat 2.4, SaturatedFat 0.5, Cholesterol 220.8, Sodium 570.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.7, Protein 24.4
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