Source: Midwest Living

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Recipe Summary

chill:
60 mins
cook:
6 mins at 300°per batch
prep:
45 mins
Servings:
20
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Mini Shrimp Cakes with Horseradish-Chile Mayonnaise

Ingredients

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Directions

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  • Thaw shrimp, if frozen. Peel and devein shrimp. Place a steel blade in food processor. Add shrimp, half at a time. Cover and process with 10 on/off turns or until mixture is lumpy. Set aside. Repeat with remaining shrimp.

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  • In a medium bowl, combine egg, soft bread crumbs, onion, sweet pepper, whipping cream, chile sauce, parsley, chives, dill, sage, salt, thyme and cayenne pepper. Stir in shrimp.

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  • In a shallow plate, combine dry bread crumbs and cornmeal. Drop shrimp mixture by rounded tablespoons into crumbs. Using 2 forks, turn to coat shrimp mixture with crumb mixture. Shape gently with your hands to form 2-inch patties, about 1/2-inch thick. Arrange on waxed paper-lined baking sheets. Cover and chill at least 1 hour or up to 24 hours.

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  • Just before serving, in large nonstick skillet, heat oil and butter over medium heat. Add shrimp cakes in batches and cook about 3 minutes per side or until golden brown. (Add more oil and butter as needed.) Drain shrimp cakes on paper towels. Transfer to a baking sheet and keep cakes warm in a 300°F oven while preparing the remaining cakes. Serve with Horseradish-Chile Mayonnaise.

Make-Ahead Tip:

To make ahead, prepare and cook the shrimp cakes as directed. Wrap and chill for up to 24 hours. Reheat in 375° oven about 10 minutes.

Nutrition Facts (Mini Shrimp Cakes with Horseradish-Chile Mayonnaise)

186 calories; total fat 13g; saturated fat 3g; polyunsaturated fat 6g; monounsaturated fat 1g; cholesterol 63mg; sodium 366mg; potassium 84mg; carbohydrates 10g; fiber 1g; sugar 1g; protein 7g; vitamin a 243IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.

Horseradish-Chile Mayonnaise

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine mayonnaise, horseradish, lime juice, chile sauce and Oriental hot chile sauce. Cover and chill until serving time. Makes about 1 cup.

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