Mini Shrimp Cakes with Ginger Butter
- Level: Easy
- Yield: 15 shrimp cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 159
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 77
- Sodium
- 174
- Total: 1 hr 25 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
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
Directions
- For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
- For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
- Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
Cook’s Note
Use any leftover ginger butter to top chicken or fish.