Chef Tom Mullally, owner of Strand Catering, introduces his innovative recipe for shrimp cakes—a unique twist on the classic crab cake. Made with local shrimp, lightly processed for texture, and breaded for a perfect crunch, the shrimp cakes are paired with Carolina rice, fresh local vegetables, and a Green Goddess dressing bursting with herbs and citrus.
Shrimp Cakes
Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes
Ingredients:
- 1 pound fresh, local shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 1/4 cup bread crumbs
- 1 egg white
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Prepare the shrimp: Roughly chop the shrimp in a food processor.
- Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Form patties: Shape the mixture into four equal-sized patties.
- Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.
Tips:
- For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
- To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
- Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.
Enjoy!