Best Lemony Shrimp And Potato Cakes With Tricolor Salsa Recipes

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SHRIMP AND POTATO CAKES



Shrimp and Potato Cakes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

3 large Idaho potatoes
1/2 cup white onion, diced
1/4 cup chopped chives
1/2 pound baby shrimp
1 egg beaten
2 gloves garlic, minced
1 teaspoon blackening spice
1 lime, juiced
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 cup canola oil, for frying

Steps:

  • Lemon aioli or Thousand Island dressing, for serving
  • Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
  • Remove from refrigerator and slowly add the flour, mixing well.
  • Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
  • Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

CAROLINA FISH CAKES



Carolina Fish Cakes image

These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!

Provided by Becky Wergers

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 16

3 cups water
2 potatoes, peeled
⅓ cup minced onion
⅓ cup chopped green bell pepper
⅓ cup red bell pepper, chopped
⅓ cup chopped celery
2 tablespoons butter
3 ½ cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
¼ teaspoon mustard powder
½ teaspoon salt
ground black pepper to taste
½ cup milk
½ cup dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
  • In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
  • With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
  • If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 26.4 g, Cholesterol 48.9 mg, Fat 6.1 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 3.2 g, Sodium 560.7 mg, Sugar 3.1 g

CALIFORNIA STYLE SHRIMP & POTATO TACOS WITH CILANTRO CREMA



California Style Shrimp & Potato Tacos With Cilantro Crema image

Ready, Set, Cook! Special Edition Contest Entry. In Mexico, shrimp tacos are traditionally made with beer battered fried shrimp. Delicious, but not particularly healthy. This recipe is lightened up (no frying) and uses Simply Potatoes Diced Potatoes with Onions for a hearty flair. And the addition of fresh ingredients such as red, ripe tomatoes, baby spinach, avocado and goat cheese gives these tacos a fresh California twist!

Provided by home4dinner

Categories     Potato

Time 35m

Yield 10-12 tacos, 4-6 serving(s)

Number Of Ingredients 15

12 corn tortillas
2 tablespoons vegetable oil
1 (1 lb) package Simply Potatoes Diced Potatoes with Onion (1 lb)
1 cup sour cream
1 (1 1/4 ounce) envelope taco seasoning, divided
4 tablespoons fresh squeezed lime juice, divided
1/2 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1 lb fresh medium shrimp, shelled and deveined, tails removed
1/2 teaspoon ground cumin
3 green onions, green parts only, chopped
1 cup fresh Baby Spinach, cut into chiffonade (thin ribbons)
1 large tomatoes, diced
1 Hass avocado, diced
3 ounces crumbled goat cheese

Steps:

  • To prepare the tortillas, wrap loosely in a damp kitchen towel and place in a preheated 250 degree oven.
  • Heat the vegetable oil over medium-high heat in a large (12-inch), non-stick skillet. When the oil is hot, add the entire package of Simply Potatoes Diced Potato with Onion; spread out evenly. Cover and cook the potatoes for 10 minutes, stirring every 2-3 minutes, ensuring that the potatoes are browning evenly.
  • While the potatoes are cooking, combine the sour cream, about ½ of the taco seasoning, 2 tablespoons lime juice, half of the chopped cilantro and the salt in a blender or food processor. Process until smooth and set aside.
  • Toss the remaining taco seasoning and ground cumin with the shrimp. After the potatoes have been cooking for 10 minutes and are nice and brown, add the seasoned shrimp, green onions and the remaining chopped cilantro and stir gently. Continue cooking the potato-shrimp mixture for an additional 3-5 minutes, uncovered, stirring occasionally, or until the shrimp is cooked through.
  • Assemble the tacos by topping each warm tortilla with some of the shrimp and potato mixture, a pinch of the spinach, some tomato and avocado, a few crumbles of goat cheese and a drizzle of the cilantro crema. Enjoy!

LEMON-GARLIC SHRIMP



Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories     Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

Steps:

  • Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  • Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

CRISPY SHRIMP BUNDLES WITH A SMOKEY DIPPING SAUCE



Crispy Shrimp Bundles With a Smokey Dipping Sauce image

Ready, Set, Cook! Special Edition Contest Entry: Enjoy these Festive Shrimp bundles wrapped in crispy potatoes served with a smokey, chunky Remoulade sauce. This can be easily doubled for a meal.

Provided by Rita1652

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup mayonnaise
2 teaspoons whole grain mustard
1 tablespoon ketchup
1 tablespoon white wine vinegar (I used pear chardonnay wine vinegar)
1 tablespoon Worcestershire sauce
1/4 cup green onion, finely chopped
1 tablespoon chopped fresh cilantro or 1 tablespoon chopped fresh parsley
1/4 cup celery, finely diced
1 teaspoon fresh garlic, minced
1 teaspoon red bell pepper, minced
1 -3 teaspoon chipotle adobo sauce (adjust to heat tolerance)
10 ounces Simply Potatoes® Shredded Hash Browns
1 egg, whisked
2 tablespoons flour
1/2 teaspoon seasoning salt
8 large shrimp, defrosted, peeled and towel dried
vegetable oil or peanut oil, for frying

Steps:

  • Mix all the smokey sauce ingredients together place in a serving bowl, Chill to meld flavors while preparing the shrimp.
  • Mix the hash browns, egg, flour and salt together.
  • Time to play with your food!.
  • Mold the mixture over each shrimp. and place on a sheet pan. Chill 1 hour.
  • Pour 2 inches of peanut oil to 350 degrees and cook bundles till golden brown.
  • Drain on paper towels and season with salt.
  • Place on a platter with smokey sauce and enjoy.

Nutrition Facts : Calories 168.2, Fat 11.3, SaturatedFat 1.9, Cholesterol 69.3, Sodium 412.7, Carbohydrate 13.1, Fiber 0.5, Sugar 3.5, Protein 4.3

SPINACH ARTICHOKE POTATO CAKES WITH SHRIMP SCAMPI



Spinach Artichoke Potato Cakes With Shrimp Scampi image

Ready, Set, Cook! Special Edition Contest Entry: I was thinking of a different recipe idea when I went to my pantry to get started. Staring back at me was a jar of marinated artichokes, and an epiphany. So, I scrapped my plans for a meal with black beans, and came up with what seemed like an obvious winner. The creaminess of the goat cheese pairs well with the spinach and artichoke, and it all goes beautifully with mashed potatoes. To make it a full meal, I went all out and served it with a delicious and simple shrimp scampi.

Provided by maternallyderanged

Categories     Potato

Time 45m

Yield 8 Potato Cakes, 4 serving(s)

Number Of Ingredients 16

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1 (6 ounce) jar marinated artichokes, drained
2 cups fresh spinach, chopped
1/2 cup red bell pepper, diced
1/4 cup yellow onion, diced
1 plum tomato, diced
1/4 cup fresh basil, chopped (reserve 2 tablespoons for garnish)
1/2 cup goat cheese, crumbled (4oz package)
2 eggs, beaten
2/3 cup all-purpose flour
2 tablespoons garlic cloves, minced
4 tablespoons unsalted butter
1 lb raw shrimp, cleaned
1/2 lb bacon, diced
3 teaspoons salt
2 teaspoons fresh ground black pepper

Steps:

  • In a skillet over medium heat, brown bacon along with onion and 1 tablespoon of minced garlic. About 5-6 minutes. Remove Bacon and Onion mixture to a plate and reserve bacon fat in skillet for potato cakes.
  • In a large bowl combine the following ingredients: Artichoke Hearts, Spinach, 1/4 cup minus 2 tablespoons of the Fresh Basil, Red Bell Pepper, Bacon and Yellow Onion mixture, Goat Cheese, Beaten Eggs, Flour and Mashed Potatoes. Fold generously to incorporate well.
  • Using the skillet from the Bacon, over medium low heat. Spoon generous amounts, about 1/2 cup of the potato mixture. Flatten out gently with the back of a spatula. Allow cakes to brown on each side, approximately 2 minutes each side, flipping the cakes once. Repeat this process, recipe yields about 8 yummy potato cakes. Season with a sprinkling of Salt and Pepper.
  • In a small bowl, combine diced tomato with the remaining fresh basil. Season with salt and pepper, and set aside for garnish.
  • In a medium skillet over medium low heat, melt butter with remaining minced garlic. Add in raw shrimp, and sautee turning shrimp frequently, until fully cooked. About 6-8 minutes.
  • To serve, plate 2 Potato Cakes and about 1/4 of the Shrimp Scampi. Garnish with Fresh Diced Tomatoes and Serve.

Nutrition Facts : Calories 602.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 305.3, Sodium 2937.7, Carbohydrate 28, Fiber 5.7, Sugar 2.3, Protein 30

POTATO AND SHRIMP CURRY



Potato and Shrimp Curry image

Ready, Set, Cook! Special Edition Contest Entry: My family love spicy food, so I cook them often. Simply potato makes it more easier and faster to prepare them. This recipe is simple, quick , tasty and most of all healthy. The spices such as turmeric , ginger, chili have anti cancer ingredients. So.... I hope you will enjoy as much as we do....

Provided by dreamer_1

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

20 ounces Simply Potatoes Diced Potatoes with Onion
1 tablespoon olive oil
1/2 cup diced onion
2 teaspoons minced garlic cloves
1 teaspoon minced ginger
1 lb medium raw shrimp
1 teaspoon turmeric powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chipotle chili sauce
1/2 cup chopped tomato
1/2 cup Greek yogurt
1/2 cup chicken broth
1 cup whole milk
2 tablespoons fresh cilantro

Steps:

  • Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
  • Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.

Nutrition Facts : Calories 170.8, Fat 6.9, SaturatedFat 1.8, Cholesterol 149.1, Sodium 1055.9, Carbohydrate 8.1, Fiber 0.9, Sugar 4.7, Protein 18.6

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER



Cajun Shrimp, Sausage and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!

Provided by chelle6576

Categories     Chowders

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
3 slices bacon
1 lb fresh shrimp, peeled and deveined
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can sweet corn, drained
1 onion, chopped
1/2 lb smoked sausage, sliced
1/4 cup flour
1 cup milk
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons Tony Chachere's Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • In large, deep pot fry bacon until crisp. Remove from pot and set aside.
  • In same pot, add sliced sausage and onion and cook until sausage is browned.
  • Crumble bacon and add to pot with the sausage and onions.
  • Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
  • In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
  • Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
  • Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
  • Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

LEMONY SHRIMP AND POTATO CAKES WITH TRICOLOR SALSA



Lemony Shrimp and Potato Cakes With Tricolor Salsa image

Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d'eouvre.

Provided by aeht206

Categories     Potato

Time 35m

Yield 8 pattys, 4 serving(s)

Number Of Ingredients 14

1 cup diced red bell pepper
1 cup corn (frozen is OK)
1/2 cup sliced green onion
1 tablespoon chopped cilantro
1/8 teaspoon salt
1 tablespoon lemon juice
3 cups Simply Potatoes® Shredded Hash Browns
1 lb raw prawns, shelled
1 egg
1/4 teaspoon lemon zest
2 teaspoons lemon juice
1 1/4 teaspoons salt
1 pinch pepper
2 tablespoons vegetable oil

Steps:

  • Preheat an oven to 200°F.
  • Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
  • Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
  • Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
  • To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.

Nutrition Facts : Calories 211.4, Fat 9.8, SaturatedFat 1.5, Cholesterol 189.4, Sodium 1463, Carbohydrate 12.6, Fiber 2, Sugar 3.8, Protein 18.9

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