CILANTRO-LIME SHRIMP CAKES
A few years back, my nephew-in-law, chef Jason Wood, shared a recipe with Chuck and I that we loved. Eventually we lost the recipe. On this snowy April day, instead of doing yard work, I took to the kitchen armed with what I remembered about the recipe (not easy after about 8-9 years) and came up with this delicious knock-off.
3/4 pound shrimp, peeled, deveined and finely chopped
2 eggs, lightly beaten
3 ounces cream cheese, softened to room temperature
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grated zest of 2 limes
1/4 teaspoon cayenne pepper
1-2/3 cups panko-style bread crumbs
1 cup green onions, chopped
1/2 cup fresh cilantro chopped
Oil for frying
Sriracha Hot Chili Sauce (optional)
In a bowl, combine the shrimp, eggs, cream cheese, garlic, salt, pepper and lime zest. Mix in the panko-style bread crumbs, green onions and cilantro.
Line a baking sheet with parchment paper. Form shrimp cakes by firmly packing some of the mixture into a 1/4 cup ice cream scoop (the kind that ejects the ice cream). Turn out the formed shrimp cakes onto the paper-lined baking sheet. Repeat until all mixture is used. Gently press each cake with a spatula to flatten slightly. Cook immediately, or make ahead and refrigerate for up to two hours until ready to use.
Heat a generous amount of vegetable oil in a large pan over medium-high heat. Add the shrimp cakes and cook until golden brown, 2-3 minutes per side. This recipe can be cooked in two batches when using a large skillet (keeping the first batch warm in a 300 degree oven for up to 30 minutes).
Makes 12-14 shrimp cakes. Serve them as either an appetizer with a light drizzle of chili sauce or as a main course for 4. Terrific warmed in the microwave the next morning for breakfast or brunch.