SHRIMP CAKES WITH ASPARAGUS AND CHIVE VINAIGRETTE

SHRIMP CAKES WITH ASPARAGUS AND CHIVE VINAIGRETTE image

Yield 8 Servings

Number Of Ingredients 15

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VINAIGRETTE
1 cup olive oil
2/3 cup chopped fresh chives or green onions
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots
SHRIMP CAKES
36 asparagus spears, trimmed to 6-inch lengths
4 tablespoons(1/2 stick)unsalted butter
2/3 cup plus 3 tablespoons chopped shallots
1 1/2 pounds uncooked medium shrimp, peeled, deveined,finely chopped
1/2 pound sea scallops,finely chopped
1 1/2 cups fresh white breadcrumbs
1 cup diced red bell pepper
2 large eggs,beaten to blend
1/4 cup chopped fresh chives or green onions

Steps:

FOR VINAIGRETTE:Whisk olive oil, chives, lemon juice and shallots in bowl to blend.(Can be prepared 4 hours ahead. Let stand at room temperature.) FOR SHRIMP CAKES:Cook asparagus in large pot of boiling salted water until crisp-tender, abOut 3 minutes. Drain. Refresh under cold water and drain well. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breadcrumbs, bell peppers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into eight 3 1/2-to4-inch rounds. Place on baking sheet.)Can be prepared 2 hours ahead. Cover and refrigerate.) Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remianing vinaigrette. Bon Appetit April 1994