Tuesday, March 13, 2012

Spicy Shrimp Cakes

Just when I thought I was on a blog-posting roll, I disappear for three weeks. I blame it on yardwork. And also Daylight Savings Time. How is it that one measly hour can make me feel like I've lost a week of my life?

Anyway. Turns out I STILL don't know how to use our new camera (remember when I promised some "almost-after" shots here?). I took about a hundred pictures of our kitchen two weeks ago (on a lovely day with great lighting!) and they're all terrible. I know I'm being ridiculous, but I'm just not ready to post about the kitchen that I love with pictures that I hate! So instead....


New recipe!

I've been a little Panko-happy lately (see Risotto Cakes), and thought it would be fun to try making shrimp or crab cakes. I've never made either. Plus, they seem summer-y. And I'm VERY anxious for summer.

There are lots of yummy-looking recipes out there, but this one was the winner. You'll notice that my shrimp cakes are sans corn & avocado salsa. That's because I opted for ready-made guacamole from Whole Foods (because it's the BEST) and Pace Chunky Salsa (because I'm LAZY). Next time, I will definitely make the fresh salsa - I'm sure it's delish, and probably a better compliment to the spicy cakes. But my garnishments weren't too bad either. According to my guinea pigs (thanks Heather and Pete!), this recipe is a keeper.

Spicy Shrimp Cakes with Corn and Avocado Salsa

Cooking Light, November 2006



Shrimp Cakes:
  • 1 pound medium shrimp, peeled and deveined
  • Cooking spray
  • 1 cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup finely chopped fresh cilantro
  • 3/4 cup panko (Japanese breadcrumbs), divided
  • 1 cup frozen white corn, thawed 
  • 3/4 cup diced peeled avocado
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped seeded poblano pepper
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt


  1. To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside. NOTE: I used fresh shrimp from Whole Foods. At their suggestion, I blanched the shrimp in boiling water for approximately 45 seconds, then dumped in an ice bath. I let them cool completely before pulsing (otherwise, they would get mushy in the food processor and ruin the texture).
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko.
  3. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.
  4. Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes. NOTE: I also used a drizzle of olive oil in the pan, just to help the cakes get crispy and golden.
  5. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.