When I want to make something that is a little different for dinner, I have often turned to this recipe. I think it originally came from a newspaper cooking column, but I have lost the original. Lucky for me I had entered it into my recipes on the computer. I’m not known for being super organized with my recipes, so if I really, really like something, I do try to get it on the computer. Have I mentioned that I have over 1000 cookbooks? Some of them are very old and I still buy new ones! I also follow many blogs and have all my Grandmother’s and Mother’s recipe collections, no way will I ever get those on the computer, but I do like to go through them occasionally. I love many of the older types of recipes and I enjoy updating the methods of making them.
Shrimp are one of my favorite foods, ever! Has been from the first time I ever had any. One time, on a trip to Florida, I ate shrimp for every dinner and sometimes for lunch too. For two weeks straight! I never get tired of eating shrimp. When I saw this recipe it was something I just had to try.
Allow for some refrigerator time when you make these. I actually think that is a great bonus when planning on having company. I can have them all ready to cook, stash them in the refrigerator and get the rest of dinner going.
The recipe calls for using fresh bread crumbs or panko. While I like panko for the crunchiness on the outside, I really prefer fresh bread crumbs in the mixture. Also I have found little difference when I use fresh corn or frozen corn in this particular way. It’s all good! The cakes will be easiest to form if you chop up your shrimp well. I keep thinking that I should chop them in my food processor, but have never done it….I can get carried away with that machine!
Here’s the recipe, I hope you enjoy it as much as I do. I should add, the Chili Garlic Sauce is just the right flavor contrast and I have used it with several other dishes. It’s tart and fresh tasting.
Shrimp Cakes with Fresh Ginger
1 lb. large shrimp, cooked
4 scallions, sliced, green parts included
1 Tbsp freshly grated ginger
Grated lemon zest from 1 lemon
2 Tbsp chopped fresh parsley
1/2 C fresh corn, cooked, cut off cob
1 lg egg
3 Tbsp mayonnaise
1/2 tsp hot pepper sauce
1/2 tsp salt
Pinch of ground black pepper
1 1/2 C fresh bread crumbs or panko (divided)
2 Tbsp olive oil (or more, for frying)
1 Tbsp butter (with the oil, for frying)
Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture.
Add 1 Cup bread crumbs and gently mix.
Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary.
Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours.
Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes.
For the Chili Garlic Sauce:
To make Chile-garlic cream sauce, combine 2 Tbsp chile/garlic sauce ( from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche.
Variation: Substitute lump crab meat for the shrimp.
Pinterest Ready Photos ~ the perfect size for boards!