"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Cakes Recipe

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This recipe for Shrimp Cakes, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

45 Minute Meals
Added: Friday, March 21, 2008


Saute in 2 T. olive oil; Add;
1/2 c. garlic, sliced
2 t. red pepper flakes (less if a wimp)
2 cans (14 oz) diced tomatoes with juice
2 T. sugar
1 t. kosher salt
1 T. apple cider vinegar
1 T. chopped fresh parsley
1 T. lemon zest

1/2 c. celery, chopped
1/4 c. onion, chopped
1/4 c. chopped fresh parsley
1 pound shrimp, peeled, deveined
2 c. Panko crumbs, divided
1 egg white
1 T. hot sauce
1 T. fresh lemon juice
salt and pepper
1/4 c. olive oil, divided

Diavolo Sauce
Purchased tartar sauce

Saute garlic and pepper flakes in 2 T. oil in a saucepan over medium heat until garlic is golden. Add tomatoes, sugar and salt, simmer until most of the liquid has evaporated. About 15 minutes
OFF HEAT, STIR IN vinegar, parsley and zest, Keep sauce warm until ready to serve.
PULSE celery, onion, and parsley for the cakes in a food processor until minced. Add shrimp, 1 cup crumbs, egg white, hot sauce, lemon juice, salt and pepper. Process briefly to combine. Divide mixture into 1/4 cup portions. Then form into patties and coat with remaining crumbs (can freeze at this stage) Saute cakes in batches in a nonstick skillet in 2 T. oil (per batch) over medium heat. Cook until golden, per side.
SERVE with Diavolo and tartar sauce

Number Of Servings:
Number Of Servings:
8 cakes
Preparation Time:
Preparation Time:
45 minutes




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