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Shrimp Cakes with Asparagus and Chive Vinegarette Recipe

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This recipe for Shrimp Cakes with Asparagus and Chive Vinegarette is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
36 asparagus spears
4 tbsp unsalted butter
⅔ cup + 3 tbsp chopped shallots
1½ pounds uncooked medium shrimp - peeled, deveined, & chopped
½ pound sea scallops, finely chopped
1½ cup fresh white bread crumbs
1 cup diced red bell pepper
2 large eggs beaten
¼ cup chopped fresh chives or green onions

VINEGARETTE:
1 cup olive oil
⅔ cup chopped fresh chives or green onions
¼ cup fresh lemon juice
3 tbsp finely chopped shallots
Directions:
Directions:
Cook asparagus in boiling water until crisp tender (about 3 minutes). Drain and refresh in cold water and drain again. Finely dice 4 asparagus spears. transfer to a large bowl. Reserve remaining asparagus for garnish. Melt 2 tbsp butter in small skillet over medium heat. Add shallots and sauté for 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, bread crumbs, bell peppers, eggs and chives. Season with salt and pepper. Form into 8 patties on a baking sheet. These can be prepared 2 hours ahead, covered and refrigerated.

Melt 2 tbsp butter in a large skillet. Add shrimp cakes and cook until golden brown about 5 minutes per side (cook thoroughly). Place one shrimp cake on a plate. Arrange 4 asparagus spears around shrimp cake. Spoon vinegarette over.

 

 

 

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