SHRIMP CAKES:.
Toss the shrimp
To make the Cakes: Coarsely chop shrimp in processor. Add egg, green
alsa ingredients; allow to sit for 30 minutes. Serve or refrigerate
Process shrimp, cilantro, kaffir lime leaves, garlic,
Place shrimp in a food processor; pulse
nion; cook and stir frequently for 2-3 minutes; transfer to
Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.
ood processer, chop the cooked shrimp and add to a large
Place the shrimp and chopped sausage in a
edium heat. Place salmon and shrimp in the skillet, and cook
o is put the ingredients for the cakes, except the orange juice
In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!(R) Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.
-cup muffin pan.
For the nut topping, combine butter
reased loaf pans.
Bake for 50 minutes or until done
For Shrimp:
Over medium heat cook
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.
FOR POLENTA CAKES:
Combine milk, water, cayenne
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
eserve bacon fat in skillet for potato cakes.
In a large