Monday, March 5, 2012
I came up with this recipe many years ago and forgot about it since I don't cook with eggs due to Sam's egg white sensitivity. So we've eaten my Egg-free Tuna Cakes Recipe instead for the last 8 years. Recently, I was craving crab cakes and remembered my Fantastic Shrimp Cakes recipe. Sam is doing better with eggs these days, and I decided to make the shrimp cakes using two egg yolks instead of the whole eggs. Sam (8 years old) was a trooper and tried them, but she much prefers my Tuna Cakes Recipe, so now she gets tuna when we want shrimp, and I can use whole eggs in this recipe again. These shrimp cakes are amazing! The Parmesan, zucchini, and small shrimp are a great taste combination. The texture is creamy on the inside once you crunch through the outside. The dark green from the zucchini and the purplish/red from the red potato really make these cakes beautiful to look at, too. These Shrimp Cakes are incredible eaten with sour cream and chopped tomato, and it's a complete meal! The picture above shows the shrimp cakes served with my Best Brussels Sprouts recipe on the side.
Fantastic Shrimp Cakes Recipe
1 large zucchini
1 small red potato
3/4 lb bay shrimp (the little ones)
1 cup plain bread crumbs (divided)
1/2 cup freshly shredded Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/4 cup vegetable oil
2 small tomatoes or 1 large tomato
Wash and dry the zucchini and the potato. Chop the ends off the zucchini. Do not peel the zucchini or the potato. Use a cheese grater and shred the zucchini and the red potato onto a plate. Take handfuls of the shredded mixture and squeeze the liquid out before adding it to a medium mixing bowl. Add the shrimp, 1/3 cup of the bread crumbs, the Parmesan cheese, and salt and pepper. Put the remainder of the bread crumbs on a plate. Crack the eggs into a small bowl and beat them with a fork, then pour it over everything in the mixing bowl. Gently mix it all together.
Wash and dry the tomatoes, de-seed them, and chop them into small pieces. Set the tomatoes aside for later.
Use a tablespoon to scoop out a couple of heaping spoonfuls of the mixture into your hand. Roll it into a ball in the palm of your hand, then flatten it into a 3/4" thick patty. Gently press each side of the patty onto the breadcrumbs on the plate to coat each side. Do this 7 more times for 8 total patties. You can make these ahead of time and refrigerate them for frying later.
In a large skillet, add the cooking oil and heat the skillet to High heat. Wait for the oil to get hot enough to sizzle when you drop a small crumb in it. When a crumb sizzles, you can set the patties in. Let them fry for about 3-5 minutes per side until both sides are golden brown. When done, set them on a paper towel and blot off any excess oil. Serve the shrimp cakes with a dollop of sour cream and a spoonful of chopped tomatoes. Plan on 2-3 shrimp cakes per person. Serves 2-4 people as a main course.