Tuesday, January 6, 2009

Fried Shrimp Cakes

Yesterday I was looking for a different way to cook shrimp and came across this recipe. Since I never tried anything like this with shrimp I decided to give it a shot. I also thought that they needed some sort of sauce and while browsing for ideas I found a recipe for "Angry Mayonnaise" which seemed to go with it. They complement each other so well I couldn't have found anything better to go with the shrimp cakes. I wouldn't have been too crazy about the shrimp cakes by themselves but together they were delicious ! I didn't feel like taking out the food processor so I cut everything into small pieces and it was still ok, but I suppose it's best to use one to make the shrimp cakes so they are more manageable.

  • 1/2 pound shrimp
  • 1 garlic clove, minced
  • 2 scallions, minced
  • 1/2 teaspoon salt
  • 1/2 cup all purpose flour
  • 4 teaspoons Sherry
  • olive oil for cooking

  1. Process or blend the shrimp with the garlic, scallions, salt, flour and Sherry to make a thick batter. Let stand, covered with plastic film, for about 1 hour.
  2. Fry in drops of 1 heaping teaspoon in olive oil poured to a depth of 2 inches in a pan for about 1 minute on each side, or until golden brown.
  3. Drain on paper towels.

Angry Mayonnaise


  • 1/2 cup olive oil
  • 12 cloves garlic, thinly sliced
  • 1 chili pepper, finely chopped
  • 1 cup fresh basil, torn in smaller pieces
  • 2 cups mayonnaise
  • 1 lemon, juiced
  • 1 1/2 tablespoons orange zest
  • salt & pepper
  1. Add the olive oil to a large saute pan and place over high heat. Add the garlic and cook until just starting to turn golden brown. Add the chili peppers to soften them a bit.
  2. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture into a bowl and refrigerate for a few minutes to cool.
  3. Meanwhile mix the mayonnaise with the lemon juice. Fold the basil mixture into the mayonnaise and season with salt and pepper to taste.
The original recipe was from http://www.foodnetwork.com.

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