PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY

Pan-Fried Shrimp Cakes With Arugula And Watercress Salad Recipe by Tasty image

Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper

Provided by Mercedes Sandoval

Categories Dinner

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 lb fresh shrimp, peeled and deveined
1 medium shallot, minced
1 jalapeño, minced
2 large eggs, beaten
¾ cup panko bread crumbs
1 tablespoon fresh chives, minced
1 lemon, zested
1 teaspoon smoked paprika
½ teaspoon cayenne
kosher salt, to taste
½ lemon, juiced
1 teaspoon worcestershire sauce
¼ cup high-heat cooking oil, such as peanut or organic canola
8 oz roasted red pepper, 1 jar, drained, liquid reserved
2 tablespoons red wine vinegar
2 tablespoons raw almond
½ small shallot, roughly chopped
2 cloves garlic
1 pinch salt
¼ cup extra virgin olive oil
4 cups arugula
4 cups watercress
1 drizzle olive oil
1 lemon, juiced
1 pinch kosher salt
1 pinch pepper

Steps:

Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 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 (30-g) 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 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
Make the 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.
Assemble the 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.
Enjoy!
Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams