SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
- Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
- For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 10.4, Cholesterol 102.9, Sodium 543.4, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.4
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.
Categories Food Processor Mustard Onion Pepper Appetizer Fry Shrimp Cilantro Bon Appétit Sugar Conscious Pescatarian
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
CHILI-LIME CREAM SAUCE
Categories Sauce Milk/Cream Ginger Pepper Quick & Easy Lime White Wine Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
Number Of Ingredients 16
Steps:
- Coarsely chop shrimp in processor
- Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt and pepper. Blend using on/off turn
- Add 1 cub of panko and blend in using on/off turns
- Form mixture into 12 3-inch-diameter cakes, Roll cakes in remaining 1 cup of panko. Transfer to waxed paper lined baking sheet
- Refrigerate 10 minutes. (can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in heavy large skillet ove rmedium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes
- Combine first 4 ingredients in a heavy smal saucepan. Boil ove rhigh hear ntil reduced by half, about 3 minutes
- Add cream and boil until reduced by half, about 2 minutes.
- Reduce heat to low. Mix in chili-garlic sauce.
- Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- Spoon 3 tablespoons of Chili-Lime Cream Sauce onto each of the 6 plates. Place 2 shrimp cakes on each and serve immediately.
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
More about "shrimp cakes with chili lime cream sauce recipes"
SHRIMP CAKES WITH LEMON AIOLI RECIPE - SWEET AND …
From sweetandsavorymeals.com
25 MARGARITAVILLE COPYCAT RECIPES JIMMY BUFFET WOULD …
From tasteofhome.com
ASIAN SHRIMP CAKES WITH HOMEMADE SWEET CHILI …
From flavcity.com
SHRIMP CAKES WITH LEMON AIOLI (VIDEO)
From natashaskitchen.com
HONEY CHILI BUTTER SHRIMP TACOS – SAVANNAH BEE COMPANY
From savannahbee.com
SHRIMP CAKES WITH CHILI LIME CREAM SAUCE RECIPE - FRIENDSEAT
From friendseat.com
CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE - FED & FIT
From fedandfit.com
PANDA EXPRESS SIZZLING SHRIMP RECIPE BY TODD WILBUR
From topsecretrecipes.com
20+ BEST DIPPING SAUCES FOR SHRIMP (EASY RECIPES)
From platingsandpairings.com
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE – DAVID AND ELAINE'S …
From danderecipes.com
SHRIMP CAKES WITH CILANTRO LIME SAUCE - GASTROSENSES
From gastrosenses.com
SHRIMP CAKES WITH CHILI LIME CREAM SAUCE - TFRECIPES
From tfrecipes.net
THAI SHRIMP CAKES WITH CHILI AIOLI - DISHING OUT HEALTH
From dishingouthealth.com
BEST SHRIMP CAKES WITH CHILI LIME CREAM SAUCE RECIPES
From alicerecipes.com
THAI-STYLE SHRIMP CAKES WITH SWEET CHILI DIPPING SAUCE RECIPE
From seriouseats.com
KETO DIET RECIPES ON INSTAGRAM: "SPICY SHRIMP SWEET POTATO …
From instagram.com
WEEKDAY - CRISPY SHRIMP CAKES WITH CHILI LIME MAYO RECIPES
From tfrecipes.net
80 DELICIOUS MEALS READY IN LESS THAN AN HOUR - MSN
From msn.com
SHRIMP CAKES WITH CHILI LIME CREAM SAUCE RECIPES
From wikifoodhub.com
You'll also love