Here is my daughter Lauren's terrific recipe for shrimp cakes:


2 slices bacon, chopped 2 lb. shrimp
2 slices sandwich bread
1/4 c. milk
1 c. chopped scallions
2 T. chopped fresh cilantro ( optional)
1 5 oz. can water chestnuts
4 t. cornstarch
1/2t. salt
1/2 t. black pepper
2 c. panko, more as needed
Dipping sauce:

 3/4 cup mayonnaise
 1 1/2 t. soy sauce
 1/2 t. finely grated lemon zest
 1 t. lemon juice

Stir together dipping sauce ingredients in a small bowl and chill. Pulse bacon in processor until finely chopped. Pat shrimp dry, then add to bacon and pulse until shrimp is coarsely chopped (make sure not to puree). 

Soak bread in milk until very soft. Squeeze out excess mil and add wet bread to processor and pulse until just combined. 

Transfer shrimp mixture to large bowl and stir in scallions, cilantro, cornstarch, salt, sugar, pepper until well combined. Spread crumbs in a pie plate. 

Using a tablespoon measure or small ice cream scoop drop a mound of shrimp mixture on crumbs. Coat well, and saute.

Lauren and Betty

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