Shrimp Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DIAVOLO SAUCE
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
OFF HEAT, STIR IN:
1 T. apple cider vinegar
1 T. chopped fresh parsley
1 T. lemon zest
FOR CAKES
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
SERVE WITH
Diavolo Sauce
Purchased tartar sauce
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Directions: |
Directions: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 |
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Number Of
Servings: |
Number Of
Servings:8 cakes |
Preparation
Time: |
Preparation
Time:45 minutes |
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