Sunday, March 31, 2024
Recipe of the Month: Butter Beans and Shrimp
Monday, October 31, 2022
Recipe of The Month: Crispy Shrimp Cakes
We vacationed in the western North Carolina mountains last week but had to go into a town to purchase some new waders - my old pair were leaking! After picking up the new waders we ran across a restaurant that let us eat outside with Jasper (now, the Mountain Dog) and on their menu was "Crispy Shrimp Cakes" and I have to admit, they were the best thing we ate the whole week. When we returned I emailed them and asked for the recipe but I never heard back. Their menu gave a few ingredients so I went on-line and "googled" it and WAH-LA, here was a recipe that had all the right ingredients! This one was found on Delish.com..
Crispy Shrimp Cakes with Lemony Tartar Sauce
Ingredients
Shrimp Cakes:
- 2 cup panko breadcrumbs (I had a 8oz can on reserve)
- 1 lb fresh peeled, deveined, chopped shrimp
- 1/2 cup light mayonaise
- 2 large eggs
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 2 tsp garlic paste
- 1 tsp Dijon mustard (I'd double this the next tip I make it)
- 1/4 tsp cayenned pepper
- 1/2 tsp salt
- 1/4 cup canola oil
- 3/4 cup jarred tartar sauce
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice
- 1/2 tsp grated lemon zest
1) Place 1 1/2 cups of the breadcrumbs on a flat plate
2) In a large bowl mix shrimp, mayonnaise, eggs, bell pepper, green onions, garlic paste, mustard, cayenned pepper, salt and 1/2 cup of the breadcrumbs until thoroughly mixed. Us a 1/3 cup measure to scoop the shrimp mixture (mixture will be wet -don't worry!). Turn out cup of mixture on to plate of breadcrumbs; coat completely with your hands. Transfer with a metal spatula to a baking sheet lined with wax paper, then flatten cakes slightly to a 3 1/2-inch circumference. Continue making 7 more cakes. Refrigerate for 1- hour. They'll firm up!
3) To make lemony tartar sauce, in a medium bowl, combine all ingredients, stirring to blend.
4) In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm. Repeat with the remaining 2 tablespoons of oil and 4 cakes. Serve shrimp cakes with lemony tartar sauce.
Sunday, June 5, 2022
Recipe of the Month: Cheddar Bay Pepper Jack Shrimp Balls
Cheddar Bay Pepper Jack Shrimp Balls
I first saw this recipe on H&S Shrimp Company's Facebook site - it looked really good, and I followed their link to Palmetto Cheese's site where they also have the recipe. I've cooked them twice and have "tweaked" the recipe a bit, and added some notes. We LOVE the Palmetto Cheese products, especially the Cheddar/Jalapeno version -have been eating it for years.1) 11.6oz Red Lobster Cheddar Bay Biscuit Mix (I always find this at Walmart)
1) 11 oz Pepper Jack Palmetto Cheese (you can NEVER find this in our area. I ended up using an 8ox package of shredded Pepper Jack cheese in one batch, and the Palmetto Cheddar/Jalapeno pimento cheese in the 2nd batch. Hate to say it, but I liked the shredded cheese version better - the "balls" didn't fall apart so readily)
2) pounds Shrimp, peeled, de-veined, chopped (the original recipe called for just one pound. I thought two would be better. I tossed them lightly in Konriko seasoning)
1) Old Bay seasoning for garnish
1) A bit of water, about a 1/4 cup
Preheat oven to 375 degrees
In a bowl, mix together biscuit mix, cheese, and chopped shrimp. (here I added a bit of water at a time until I got a gooey "biscuit" consistency.)
Form into 1-2" balls and place on a greased baking sheeet
Bake for 15 minutes at 375 degrees (I ended up putting them back in for another 3-5 minutes, watched them closely, until they became a nice golden brown)
Following the Red Lobster mix instructions, I melted some butter and mixed their seasoning packet in, and brushed the hot Shrimp Balls as they came out, then lightly sprinkled Old Bay as a garnish.
Served with Remoulade Sauce