My brother brought this recipe to my attention when he was planning his wife’s birthday meal. It turned out to be a huge success so I thought I would also give it a try. He got this recipe in the LCBO magazine where you can find many great recipes. I made a rookie mistake when I made these and made them too big so they literally were shrimp CAKES. While delicious it was pretty rich! What I like the most about these shrimp cakes is that it really is mostly roughly cut pieces of shrimp held very delicately together with egg and breadcrumbs! Hope you enjoy these as much as we did.
DILL REMOULADE
½ cup (125 mL) mayonnaise (reduced fat is fine)
1 small clove garlic, minced
2 tbsp (30 mL) thinly sliced green onion
1 tbsp (15 mL) chopped dill
2 tsp (10 mL) capers, rinsed, chopped
1½ tsp (7 mL) Dijon mustard
1½ tsp (7 mL) grainy mustard
1 tsp (5 mL) fresh lemon juice
½ tsp (2 mL) hot sauce
Salt and freshly ground pepper to taste
FENNEL SLAW
½ fennel bulb, trimmed
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) fresh lemon juice
Salt and freshly ground pepper to taste
SHRIMP CAKES
1 lb (500 g) shrimp, peeled, deveined
1 large egg, lightly beaten
1 green onion, thinly sliced
½ tsp (2 mL) smoked paprika
6 tbsp (90 mL) panko bread crumbs
Salt and freshly ground pepper to taste
⅓ cup (80 mL) cornmeal
¼ cup (60 mL) vegetable oil, divided
Dill leaves to garnish
1 For the dill remoulade, combine mayonnaise, garlic, green onion, dill, capers, mustards, lemon juice and hot sauce in a mixing bowl. Stir to combine. Season with salt, if necessary, and pepper. (Remoulade will keep, covered and refrigerated, for 5 days.)
2 For the fennel slaw, cut fennel in half lengthwise through core. Slice thinly crosswise on a mandolin, discarding cores. Add olive oil and lemon juice. Season with salt and pepper. Mix. Cover and refrigerate up to 4 hours. Drain before using.
3 For the shrimp cakes, rinse shrimp and pat dry with paper towel. Using a sharp knife, chop into pieces between ¼ and ½ inch (0.5 to 1 cm). Place in a mixing bowl with egg, onion, smoked paprika and panko. Season with salt, if necessary (most frozen shrimp are salty), and pepper. Cover and refrigerate 30 minutes.
4 Place cornmeal on a plate. Form heaping 2-tbsp (30-mL-plus) portions of shrimp mixture into 2½-inch-diameter (6-cm) patties. Coat patties in cornmeal.
5 Working in 2 batches, heat half of vegetable oil in a large nonstick frying pan over medium-high heat. Pan-fry half of shrimp cakes until cooked through, about 2 minutes per side. Drain on paper towel. Repeat for remaining shrimp cakes.
6 Arrange shrimp cakes on a serving platter. Top each with a dollop of remoulade and some drained fennel slaw. Garnish with dill leaves.
Makes 12 cakes
Condofire 