Wednesday, May 9, 2012

Shrimp Cakes and Mint Pea Salad

I've broken out the Williams & Sonoma "Spring" cookbook.  
They have a great selection of seasonal recipes for inspiration.
This pairing was perfect for a warm evening and took a total of 1 hr from start to finish

Defrost 1 1/2 - 2 pounds shrimp
Trim peas
Finely dice 1 celery stalk, 1 bunch green onions, 1 tbsp shallot, and 1 jalepeno (all kept separate)

Cook shrimp in butter until just pink and curled, set aside
Saute finely diced celery and one bunch green onions
Steam peas for 2 minutes, then place in ice bath, then drain

Shrimp Cakes: Place shrimp in food processor and process until crumbly.
Add celery and green onions, 1/3 cup mayonnaise (preferably homemade, but at least not soy-based), 1 tsp chili pepper sauce, sea salt and pepper, 1 cup saltine cracker crumbs (yes, a compromise from W.A.P.F. - you could probably substitute sourdough bread crumbs), 2 well-beaten eggs, some chopped chives, and mix until everything is combined.  Add more bread crumbs/crackers if needed.  Make into 12 cake patties.

Dip: Take 1/2 cup mayo and mix in 2 tsp lemon juice, 1 tbsp dijon, the chopped jalepeno, and sea salt and pepper.  

Dressing: Mix 3 tbsp EVoliveoil and 1 tbsp white wine vinegar with sea salt and pepper and diced shallots

Saute shrimp cakes in butter over medium lowish heat for 3 minutes each side.

Arrange peas on plate and tear up mint to place on top, drizzle with dressing
Add shrimp cakes and a dollop of sauce


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Questions and Comments welcome! If you would prefer to contact me privately, please email mariannescrivner (at) gmail (dot) com.


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