Best Sauteed Shrimp Cakes With And Asian Remoulade Sauc Recipes

ASIAN SHRIMP CAKES WITH SWEET CHILI SAUCE

Steps:

• Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven.
• Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!

SHRIMP CAKES WITH RéMOULADE

Steps:

• Put the potatoes and bay leaf in a pan and cover with water.
• Bring to a boil, then simmer for about 15 minutes, until the potatoes are cooked.
• Strain and leave to cool for a few minutes.
• Put ⅔ of the shrimp and the potatoes in a food processor. Pulse a few times until roughly smooth.
• Transfer to a bowl and mix in the rest of the shrimps, the leek, tarragon, flour, salt and pepper.
• Form 6 large or 12 small patty.
• Heat up the oil in a frying pan. Once the pan is hot and the oil runny, add half the cakes and give the pan a small shake.
• Make sure not to overcrowd the pan. Cook for 3-4 minutes, until golden brown, flip, and cook for another 3 minutes.
• Transfer to a plate, repeat with the rest of the cakes.
• Serve right away and season with some sea salt.
• Mix all ingredients.
• Let to sit for at least 30 minutes.

SHRIMP CAKES WITH GRAIN MUSTARD REMOULADE

Steps:

• Heat a griddle or nonstick skillet with cooking spray and set over medium-high heat to preheat.
• In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick.
• Place cakes on hot griddle and cook 3 minutes per side, flipping with a spatula, until cooked through. Remove from griddle.
• While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top.

VIETNAMESE-STYLE CRISPY SHRIMP CAKES

Steps:

• In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
• In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
• Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.

SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Steps:

• Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
• Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
• Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.

SAUTEED SHRIMP AND REMOULADE SAUCE OVER ANGEL HAIR PASTA

Steps:

• For the remoulade:.
• In a food processor, puree all ingredients except for the oil until smooth.
• With the machine running, slowly drizzle the oil in until the sauce is thickened.
• Season the shrimp with Essence.
• In a saute pan, heat the olive oil.
• When pan is hot saute the shrimp for 2 minutes on each side.
• Deglaze the pan with white wine.
• Add the remoulade and simmer for 2 minutes.
• In a pot of boiling salted water, cook the pasta for 2 minutes. Remove and drain.
• Turn the pasta into a mixing bowl and season with cheese, salt and pepper.
• Place a nest of the pasta in the center of the plate.
• Place shrimp around the pasta.
• Spoon the sauce over the pasta and shrimp.
• Garnish with chives, cheese and peppers.