Shrimp cakes! So yummy! It’s hard to speak in complete sentences after eating such goodness. I bought a pound of shrimp the other day at the market and didn’t quite comprehend how many shrimp that would be until the meat man handed my what seemed like bucket. I used some of them for a pasta dinner the other night, but I still had half the container left. I did a quick search on epicurious and found this recipe for shrimp cakes with a chili lime cream sauce that I just couldn’t resist.
I’ll start by saying that it’s not the simplest recipe, but boy oh boy is it deeeelicious. I read through some of the comments and decided to chop everything by hand rather than use the food processor. Basically you just chop all the ingredients, form them into a ball and roll them in panko flakes (japanese bread crumbs) then chill them for a few minutes. While the cakes were chilling I whipped up the cream sauce, which to my happy surprise included ginger, one of my favorite ingredients. By the time I was done with the sauce, the cakes had chilled long enough to start frying them.
The result was a batch of crispy golden shrimp cakes full of flavor and a really nice texture. The sauce was equally as good, with a nice hint of spice and a lovely ginger undertone. All throughout dinner Aaron kept saying, “This is so good…” as he gobbled up the crunchy bits. If you want to mix things up a bit and you have a little extra time on your hands, you won’t be disappointed with these tasty treats.
shrimp cakes + chili lime cream sauce
Shrimp cakes! So yummy! It’s hard to speak in complete sentences after eating such goodness. I bought a pound of shrimp the other day at the market and didn’t quite comprehend how many shrimp that would be until the meat man handed my what seemed like bucket. I used some of them for a pasta dinner the other night, but I still had half the container left. I did a quick search on epicurious and found this recipe for shrimp cakes with a chili lime cream sauce that I just couldn’t resist.
I’ll start by saying that it’s not the simplest recipe, but boy oh boy is it deeeelicious. I read through some of the comments and decided to chop everything by hand rather than use the food processor. Basically you just chop all the ingredients, form them into a ball and roll them in panko flakes (japanese bread crumbs) then chill them for a few minutes. While the cakes were chilling I whipped up the cream sauce, which to my happy surprise included ginger, one of my favorite ingredients. By the time I was done with the sauce, the cakes had chilled long enough to start frying them.
The result was a batch of crispy golden shrimp cakes full of flavor and a really nice texture. The sauce was equally as good, with a nice hint of spice and a lovely ginger undertone. All throughout dinner Aaron kept saying, “This is so good…” as he gobbled up the crunchy bits. If you want to mix things up a bit and you have a little extra time on your hands, you won’t be disappointed with these tasty treats.
Click here to get the recipe shrimp cakes with a chili lime cream sauc. Yum!
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