musings, mutterings, and creative muddle. . .

Tuesday, December 7, 2010

Shrimply Delicious!

We went out to eat the Saturday night before Thanksgiving and ordered some very tasty shrimp.  I couldn't eat all of mine so brought them home with no real plans in place. . . I just knew I couldn't leave them behind.  Until I was thumbing through a magazine and caught sight of a Shrimp Louis Slider recipe.  "Hmmmm. . . "  I thought, "what a great concept."

Not being much of  a 'slider' (that's a little sandwich with special sauce) fan, I took it a little different direction and modified the recipe to be Shrimp Cakes - as in Crab Cakes.  And, manomanoman, were they ever delicious! 


Hubster's my assistant on this recipe implementation and Son-o is behind the camera.  Yup - food is a family affair at our house:-)

Shrimp Cakes

1 pound shrimp, peeled, deveined, and chopped (we preferred working with the cooked shrimp)
1 Tbsp butter
1/2 cup finely chopped celery
1/4 cup minced onion
1-1/2 cups bread crumbs, divided
1/3 c mayonnaise (NOT Miracle Whip)
1 large egg
1 tsp lemon zest
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp ground black pepper

Melt butter in skillet over medium heat, add celery and onion and saute until tender.  Combine all ingredients in large bowl. 


Using a tablespoon, scoop a heaping spoonful into hand and shape into a ball






then flatten into a patty




and place on parchment paper lined cookie sheet or jelly roll pan



Repeat until no mixture remains.  Bake at 350 degrees for 15-20 minutes then flip each patty over.  Cook 15 - 20 minutes more until patties are golden brown and heated completely through.



Make the Louis Dressing while the patties are cooking.

Louis Dressing

1/2 cup mayonnaise
1 Tbsp prepared mustard
1 Tbsp ketchup
1/2 tsp. Worcestshire sauce
2 tsp chopped dill pickle, or pickle relish



Combine all ingredients in small bowl


and set aside until shrimpcakes are ready to be served.

This sauce tastes similar to a tartar sauce and, we deemed it, the most interesting looking 'sauce' we'd ever made. . .

Overall, we'll be keeping this recipe around. 


I especially liked how well they came out of the oven as the original recipe called for the patties to be fried.  I have learned that many things that 'should' be fried, bake equally as well.  Save those 'fried' calories for something else. . . such as eggnog cheesecake!

Have a Shrimped-Up kind of day ~

Robin Z

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