Shrimp Cakes with Fresh Ginger

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 Cakes with Fresh Ginger

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.

Shrimp Cakes with Fresh Ginger

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

  • Servings: 4
  • Time: 1 hour
  • Difficulty: Medium
  • Print

Ingredients:  shrimp cakes 4                                                                                    

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)

Directions:

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!

Shrimp Cakes with Fresh Ginger Shrimp Cakes with Fresh Ginger

 

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