Summer Shrimp Cakes, Beyond Delicious

On Their Own with Mango Garnish

With Dipping Sauce

With Avocado/Mango Salsa

With my Jackson Pollack Salad

Oh Lordy, are you lucky! There’s a secret here, with a trail of memos to back it up, plus more than one witness. ©Joyce Hays, Target Health Inc.

 

These shrimp cakes are unbelievably good! ©Joyce Hays, Target Health Inc.

Just cook on your outdoor grill, grab one out of the bowl and you have a world-class snack! ©Joyce Hays, Target Health Inc.

 

Morning, Noon and Night! ©Joyce Hays, Target Health Inc.

 

Roll in your hands a smaller appetizer size and serve to your guests, with a dipping sauce. They’ll be gone in 5 minutes, so make double the recipe. ©Joyce Hays, Target Health Inc.

 

To the right is my Jackson Pollack salad. To the left is the avocado/mango salsa. On top is the dipping sauce. ©Joyce Hays, Target Health Inc.

 

Venture a bite and you won’t be able to stop. ©Joyce Hays, Target Health Inc.

 

Double the Yum Factor! ©Joyce Hays, Target Health Inc.

 

OMG! ©Joyce Hays, Target Health Inc.

 

My Jackson Pollack Salad! ©Joyce Hays, Target Health Inc.

 

Avocado/Mango Salsa. ©Joyce Hays, Target Health Inc.

 

Serve with Tacos and Salsa. What’s really good is to add a little salad to the warm taco with shrimp cake and then dribble dipping sauce over the taco. Um um! ©Joyce Hays, Target Health Inc.

 

We’ve been eating shrimp cakes all week, as I experimented with the herbs and seasoning. Jules, who doesn’t usually like shrimp that much, gives this dish five stars! I happen to love shrimp (low in calories) and I agree with him! ©Joyce Hays, Target Health Inc.

 

Ingredients

2 pounds shrimp

10 fresh garlic cloves, large slices

4 Tablespoons chopped scallions

1 teaspoon curry powder

6 Tablespoons diced celery

Pinch chili flakes

4 Tablespoons chopped parsley

3 teaspoons lemon zest

6 Tablespoons Kraft mayonnaise

2 cups Panko

2 eggs, beaten

3 anchovy fillets, instead of salt

Pinch black pepper

Tabasco sauce to taste

2 Tablespoons, vegetable oil like peanut oil

 

The umami secret is in the little glass jar, behind the egg. ©Joyce Hays, Target Health Inc.

 

Directions

1. Do all your chopping, peeling, cutting first, and do it all on the same cutting board.

2. Beat the eggs

 

Getting the chopping done. ©Joyce Hays, Target Health Inc.

 

Beat the eggs with a fork or whisk, before you add them. ©Joyce Hays, Target Health Inc.

 

3. Clean, peel, devein shrimp. Divide the shrimp in half. Hand chop 1/2 of the raw shrimp and put into a large bowl.

 

Chop by hand, 1/2 of the shrimp. ©Joyce Hays, Target Health Inc.

 

4. Put the other half of the shrimp, in food processor, with the sliced garlic, the anchovies, black pepper, chili flakes and slowly pulse until you get a more finely chopped raw shrimp than the hand chopped, but DON’T LET IT TURN INTO PASTE. With a small spatula, scrape every last bit of the shrimp mixture, out of the food processor and into the large bowl with the other shrimp.

 

The umami secret: the 3 anchovy fillets, went into the food processor first. ©Joyce Hays, Target Health Inc.

 

On top of the anchovies, put 1/2 of the shrimp, into the food processor. ©Joyce Hays, Target Health Inc.

 

5. Into the bowl add the scallions, celery, parsley and lemon zest. Stir in mayonnaise, Panko and the eggs, and beat with a whisk or wooden spoon until everything is evenly distributed.

 

Chopped veggies go into a large mixing bowl.  ©Joyce Hays, Target Health Inc.

 

All the shrimp and anchovies go into the mixing bowl.  ©Joyce Hays, Target Health Inc.

 

Add the beaten eggs, all the spices and seasonings, don’t forget the tobacco. ©Joyce Hays, Target Health Inc.

 

Panko and mayo are added last. Stir well with a wooden spoon. However, mixing with your hands works very well also. Consider wearing thin clear plastic gloves. ©Joyce Hays, Target Health Inc.

 

Ready to get this mixture into shape. ©Joyce Hays, Target Health Inc.

 

6. Make shrimp balls with your hands that you slightly flatten after you put them into a large skillet.

7. Heat the peanut oil, then cook the shrimp until both sides are nicely browned. Drain on paper towels. Serve on a green leaf, like romaine, spinach, etc, with fresh pineapple chunks or circles, grapes, thin apple slices (skin on) and tartar sauce.

 

Cook over medium high heat. ©Joyce Hays, Target Health Inc.

 

Flip over and cook until they’re all golden brown. Don’t try to squeeze all of the cakes into the skillet at the same time. Cook in batches. ©Joyce Hays, Target Health Inc.

 

8. When the second sides have been cooked and are a golden brown, put the shrimp cakes on a double layer of paper towels to drain off the cooking oil.

9. Make the shrimp small for appetizers or large for an entree.

10. Serve warm with dipping sauce, salsa, salad, warm tacos and an icy white wine, like chardonnay, sauvignon blanc, Pouilly-Fuisse.

 

Shrimp cake on a bed of Jackson Pollack salad. ©Joyce Hays, Target Health Inc.

 

Icy Chardonnay was perfect with the shrimp cakes and all that went with them. ©Joyce Hays, Target Health Inc.

 

Have a great week everyone!

From Our Table to Yours

Bon Appetit!

 

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