Sunday, February 24, 2013

Mini Shrimp Cakes with Ginger Butter

These mini shrimp cakes were one of the recipes I tried for Iron Chef Ginger, and I almost made these instead for the big night. I thought they were very tasty, but a little greasy. I think I used too much oil to fry these little guys. The ginger butter really made it. I decided not to go with these for our Iron Chef, because I really didn't feel like frying anything at our Hostess' house. I do think these would have been hit had I decided to make them. But, if you are hosting a party these would make great little appetizers. Enjoy!

Shrimp Cakes:
3 tablespoons vegetable olive oil
5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
2 large shallots, minced
1 medium carrot, diced into 1/4-inch pieces
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
Zest of 1/2 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Ginger Butter:
1 stick unsalted butter, at room temperature
One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
2 teaspoons soy sauce

1/4 cup vegetable oil, plus extra as needed

To make the shrimp cakes, take out a medium sized skillet and saute in the olive oil the mushrooms, shallots, and carrots until softened.  Transfer the mixture into your food processor. Add in the shrimp, eggs, breadcrumbs, lemon zest, salt and pepper to the food processor. Pulse until combined but still chunky. Form the mixture into 15 patties, place on a cookie sheet lined with plastic wrap, and refrigerate for about 30 minutes.

To make the butter, combine the butter, ginger, and soy sauce. Stir well with a rubber spatula and then place the butter on plastic wrap. Form the butter into a log and refrigerate for at least 30 minutes.

Heat the 1/4 cup of vegetable oil into a skillet, and fry the shrimp cakes until golden in color at least 3 to 4 minutes on each side. Serve the shrimp cakes while still warm and add a slice of the ginger butter on top. Enjoy.

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