Best Pan Fried Shrimp Cakes With Arugula And Watercress Salad Recipe By Tasty Recipes

PAN-FRIED SHRIMP

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

PAN-FRIED SHRIMP CAKES SALAD RECIPE

Steps:

• Shrimp Cakes:
• Add the shrimp to a food processor and pulse 4 to 5 times, until minced but not mushy.
• In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
• Using a 1-ounce scoop, portion out the shrimp mixture and gently flatten into patties.
• Heat the oil in a medium skillet over medium heat.
• Cook the patties, in batches if necessary, for 2 to 3 minutes on each side, until golden brown and the internal temperature reaches 145 degrees F.
• Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
• Roasted Red Pepper Sauce:
• Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender.
• Blend for 30 seconds, until smooth.
• With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
• Salad:
• Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
• Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.

PAN-FRIED SHRIMP

Steps:

• Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
• Serve with Green Curry Cashew Sauce if desired.