Active Time: 25 MinsTotal Time35 Mins
Yield: Serves 4
Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po’boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.
- 1 pound large peeled, deveined raw shrimp, cut into 1/2-inch pieces
- 3 tablespoons unsalted butter, melted
- 2large eggs, beaten
- 2minced scallions (about 1/3 cup) plus more, sliced, for garnish
- 1/2 teaspoon lemon zest, plus 1 1/2 Tbsp. fresh juice, divided
- 1 1/2 cups panko breadcrumbs, divided
- 2 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon smoked paprika, divided
- 1/2 cup mayonnaise
- 2 teaspoons refrigerated prepared horseradish
- 4 tablespoons canola oil
- Lemon wedges, for serving
How to Make It
Combine shrimp, butter, eggs, scallions, lemon zest, 3/4 cup of the panko, 1 tablespoon of the lemon juice, 1 1/2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3/4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
Combine mayonnaise, horseradish, 1/2 teaspoon of the salt, and remaining 1/2 tablespoon lemon juice and 1/4 teaspoon paprika. Set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1/8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1/8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.
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