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Shrimp Cakes with Chili-Lime Cream Sauce Recipe

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This recipe for Shrimp Cakes with Chili-Lime Cream Sauce is from Moffitt Cancer Center United Way Cookbook 2013, 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:  
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. fresh cilantro, minced
1/2 tsp. hot pepper sauce
1/2 tsp. salt
Pinch ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tbsp. (or more) peanut oil
Chili-Lime Cream Sauce
Directions:
Directions:
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

 

 

 

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