Shrimp Cakes with Asparagus Salsa
Description
Instead of salmon patties or crab cakes, try these delicious shrimp cakes. Serve with the amazing asparagus salsa on a bed of lettuce.
Ingredients
shrimp cakes:
1 lb. shell on shrimp
1 T. butter
1/2 c. finely minced colorful bell peppers
1 small chili pepper, minced, seeds and all (small jalapeno or Serrano)
1/3 c. red onion, finely minced
1 large egg, lightly beaten
1/2 c. panko bread crumbs, plus more for coating
2 T. finely chopped fresh cilantro
1 T. mayonnaise
1/2 t. salt
1/2 t. freshly cracked black pepper, or to taste
a few dashes of hot sauce, if desired
olive oil for frying
asparagus salsa:
1 bunch very thin asparagus
1/4 red onion, minced
1/3 c. colorful bell pepper, finely minced
juice of 1 lime
chopped cilantro, to taste
pinch of salt
Directions
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Peel the shrimp and de-vein.
Melt butter in a pan then saute shrimp until just turning pink on both sides, but not curling tightly. This should only take about two minutes.
Put the shrimp and any juices in the bowl of a food processor. Pulse 12 times until the shrimp is well chopped, but hasn't turned to paste so it will retain some texture.
Put the shrimp and all of the ingredients except olive oil into a bowl. Mix gently but thoroughly.
Using a 1/4 cup measuring cup, form the mixture into patties, gently pressing it together as you form them. Coat patties with more breadcrumbs, patting them with your hands if they are very delicate. Set on a platter and cover with plastic wrap. Refrigerate for an hour or more to allow the patties to set up a bit.
Coat the bottom of a skillet with olive oil and heat on medium high. When oil is hot, cook the shrimp cakes until golden on each side, about 5 minutes per side.
Salsa:
Trim or snap off the ends of the asparagus then blanch them in boiling water by bringing a pan of water to a boil, dropping in the asparagus, and after about 30 seconds, take it out and plunge it into a bowl of ice water. DON'T leave the asparagus in the boiling water any longer than 30 seconds, and do not wait for the water to come back to a boil or you will get limp asparagus.
Pat the asparagus dry with paper towels and chop them into very small slices. Toss with the minced onion, bell pepper, lime juice, cilantro and salt and mix well. Taste to adjust the seasonings. Refrigerate until needed.
Serve the shrimp cakes hot on a bed of lettuce, topped with the salsa.
Serves 6-8