This recipe is the direct result of a request from my daughter. After trying crab cakes, she asked if there was such a think as shrimp cakes. All the recipes I found were overly complicated and the flavour of the shrimp was masked. I developed this one and it was a huge success! The recipe makes about 12 appetizer sized cakes, you can always make them bigger if you like! I use oat bran in place of bread crumbs to both keep it gluten free and give a better texture.
|1 lb||Raw, peeled and de-veined shrimp|
|2||Green onions, trimmed and washed|
|1/3 cup||Oat Bran|
|1/8 tsp||Salt and Pepper|
|Oil for cooking|
Place about 3/4 of the shrimp in a food processor with the egg and green onion. Pulse until a smooth paste and the green onions are finely chopped.
Coarsely chop the remaining shrimp
Combine the shrimp mixture from the food processor in a clean bowl with the coarsely chopped shrimp and the oat bran.
Season with salt and pepper and mix very well. Allow mixture to sit in fridge for about an hour.
Using a small ice cream scoop or two table spoons drop mixture onto a well oiled preheated pan on medium heat.
Cook approximately 3 minutes a side until golden brown on each side and fully cooked through.
Serve with your favourite tartar or remoulade sauce.
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