Shrimp Cakes With Creamy Caper-Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 1 |
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You can make theses up to one week ahead. Form patties and freeze on a parchment paper-lined cookie sheet. Thaw overnight. Cook shrimp cakes as directed. Ingredients:
1 pound peeled, medium-size cooked shrimp (36/40 count), deveined |
1/2 cup minced green onion |
1/2 cup minced red bell pepper |
1 tablespoon olive oil |
1/2 cup italian-seasoned breadcrumbs |
1 large egg, lightly beaten |
1/2 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 teaspoon old bay seasoning |
1/2 teaspoon pepper |
dash of worcestershire sauce |
2 tablespoons butter |
garnish: fresh dill |
Directions:
1. Pulse shrimp in a food processor 8 times or until finely chopped.
2. Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
3. Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in shrimp. Shape mixture into 28 (1-inch) patties (about 1 Tbsp. each). Place on an aluminum foil-lined baking sheet; cover and chill 2 to 8 hours.
4. Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Keep warm on a wire rack in a 200° oven. Serve with Creamy Caper-Dill Sauce. Garnish, if desired.
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