Best Shrimp Cakes With Carrot Radish Slaw Recipes

BANG BANG SHRIMP CAKE SLIDERS

Steps:

• Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

SHRIMP CAKES WITH ROASTED SHRIMP SAUCE

Steps:

• SHRIMP CAKES:.
• Toss the shrimp with 1 tablespoon of the Essence.
• Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
• Place the food processor bowl and blade in the refrigerator to chill.
• Heat the oil in a large skillet over medium-high heat.
• Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
• Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
• Remove from the heat and spread on a plate to cool completely.
• Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
• Add the egg white and process for 5 seconds.
• With the machine running, add the heavy cream through the feed tube in a steady stream.
• Transfer to a large bowl.
• Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
• Form into 8 cakes.
• In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
• In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
• One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
• Remove and drain on paper towels.
• ROASTED SHRIMP SAUCE:.
• Heat the oil in a large, heavy pot to smoking over high heat.
• Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
• Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
• Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
• Add the brandy and cook for about 15 seconds.
• Add the water and cook until the pan is almost dry, 15 to 30 seconds.
• Add the cream and cook until reduced by half, about 7 minutes.
• Remove from the heat.
• With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
• Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
• Place over medium heat and whisk in the cold butter 1 piece at a time.
• To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
• Garnish with fresh parsley leaves and lemon juice if desired.
• Serve imediately and E N J O Y!