Ever had all three in one day?
I realized I had on hand the basic ingredients I use to make crab cakes, so I decided to use the same technique for the shrimp. I threw them in a food processor to grind them up nice and fine, and then mixed them with some ingredients for taste and an egg to bind everything together. I threw them in some oil and presto. Shrimp cakes! Or for me, a shrimp cake sandwich. Hope you all enjoy!
- 1 lb. frozen pre-cooked shrimp, peeled and deveined, thawed
- 1 piece of white bread, crust removed
- 1 tbsp. light mayonnaise
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1 egg, whisked
- Salt and pepper, to taste
- 1 tsp. lime juice
- 1 cup Panko breadcrumbs
- 1 tbsp. vegetable or canola oil
Remove the tails from the shrimp. Add to a food processor and pulse until finely chopped. If you don't have a food processor, you can chop them by hand.
Break the bread into small pieces. Add to a medium sized bowl. Add shrimp, mayonnaise, mustard, garlic powder, egg, salt, pepper, and lime juice. Stir until well combined.
Shape the shrimp mixture into patties (whatever size you desire). Put in the refrigerator for one hour.
After an hour, remove the patties from the refrigerator. Put the Panko breadcrumbs onto a small plate and dip each patty into the breadcrumbs until well coated. Tap off excess.
Heat the oil in a medium sized pan. Add the patties and cook until browned, 2-3 minutes. Flip and cook the other size. Once cooked through, remove from pan. Cook remaining patties. Enjoy!
Source: SK Original