Saturday, August 6, 2011

Shrimp Cakes with Ginger Butter

I copied this into my mail one day while working at the library and have to admit I don't remember from where.  Maybe Food Network.  I tried them today with mixed results.  They were easy to make but I felt they needed something.  A little more heat.  Maybe some red pepper flakes.  And the butter could have been more gingery and more soy saucy.  I also need to come up with a good accompaniment. Maybe a nice salad.

3 tablespoons extra-virgin olive oil
1/2 C chopped fresh mushrooms (original recipe called for 1/2 cup canned= ugh!)
1 medium carrot, peeled and diced into 1/4-inch pieces
2 large shallots, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
Zest of 1/2 large lemon

1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2-inch-long piece fresh ginger root, peeled and finely grated to yield 4 teaspoons
2 teaspoons soy sauce
1/4 teaspoon kosher salt

1/4 cup grapeseed or vegetable oil, plus extra as needed

Shrimp Cakes:
Saute the mushrooms, carrot, shallots, salt, and pepper in the olive oil until the carrot begins to soften, about 6 to 7 minutes. Put the cooked veggies and shrimp in the food processor and add beadcrumbs, egg, and lemon zest. Pulse until mixed together and still somewhat chunky.  Form the mix into about 12-14 small patties.  Refrigerate for at least 30 minutes

Mix together the butter, ginger, soy sauce and salt until combined. Wrap the butter in plastic wrap, making a log. Refrigerate for at least 30 minutes until firm. Slice the butter into 1/4-inch-thick pieces.

Heat the grapeseed oil over medium-high heat. Add 1/2 of the patties and cook for 3 to 4 minutes each side until golden. Add extra oil, if needed, and cook the remaining patties. Serve the shrimp cakes while still warm with a slice of ginger butter on top.

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