Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 27, 2011

Shrimp Cakes

Looking for that special appetizer for the holidays, think shrimp, here’s a bit of Cuisinart magic.  To the Cuisinart add a chopped garlic clove, fresh minced ginger, two chopped scallions, some chopped cilantro, a few slices of minced jalapeno, a squeeze of lime, then some hot sauce, kosher salt, and pepper to taste…pulse until pasty.  (If you're lacking some of the fresh ingredients you could improvise with some Asian condiments, hoisin, black bean paste, curry, or fish sauce.)  Then add an egg and a pound of shelled raw shrimp, I like the IQF easy peel variety.  Pulse until the shrimp is coarsely chopped, not mushy.  Pour out into a large bowl, mix with two cups of panko bread crumbs, form into small patties, and fry up with a small amount of oil in a large pan.  I served them with a cilantro lime sauce that I made intin the cuisinart like I would a pesto using cilantro leaves, oil, salt, hot sauce, and lime juice.  Cheers!

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