This is a delicious light supper / appetizer for the summer. Abe has made the Shrimp Cakes with Dill Remoulade and Fennel Slaw a few times now - it is delicious! The recipe is from the LCBO Food&Drink Early Spring 2016. I am partly posted this recipe to share and also so we don't lose the recipe. #recyclerisk Here is the link to the original and full credit to Eric Vellend Abe makes this as it says, no changes. No arguments here, as the final product is so tasty. Shrimp cakes with Dill Remoulade and Fennel Slaw DILL REMOULADE ½ cup (125 mL) mayonnaise (reduced fat is fine) 1 small clove garlic, minced 2 tbsp (30 mL) thinly sliced green onion 1 tbsp (15 mL) chopped dill 2 tsp (10 mL) capers, rinsed, chopped 1½ tsp (7 mL) Dijon mustard 1½ tsp (7 mL) grainy mustard 1 tsp (5 mL) fresh lemon juice ½ tsp (2 mL) hot sauce Salt and freshly ground pepper to taste FENNEL SLAW ½ fennel bulb, trimmed 1 tbsp (15 mL) extra virgin olive oil 1 tbsp (15 mL) fresh lemon juice Salt and freshly ground pepper to taste SHRIMP CAKES 1 lb (500 g) shrimp, peeled, deveined 1 large egg, lightly beaten 1 green onion, thinly sliced ½ tsp (2 mL) smoked paprika 6 tbsp (90 mL) panko bread crumbs Salt and freshly ground pepper to taste ⅓ cup (80 mL) cornmeal ¼ cup (60 mL) vegetable oil, divided Dill leaves to garnish 1 For the dill remoulade, combine mayonnaise, garlic, green onion, dill, capers, mustards, lemon juice and hot sauce in a mixing bowl. Stir to combine. Season with salt, if necessary, and pepper. (Remoulade will keep, covered and refrigerated, for 5 days.) 2 For the fennel slaw, cut fennel in half lengthwise through core. Slice thinly crosswise on a mandolin, discarding cores. Add olive oil and lemon juice. Season with salt and pepper. Mix. Cover and refrigerate up to 4 hours. Drain before using. 3 For the shrimp cakes, rinse shrimp and pat dry with paper towel. Using a sharp knife, chop into pieces between ¼ and ½ inch (0.5 to 1 cm). Place in a mixing bowl with egg, onion, smoked paprika and panko. Season with salt, if necessary (most frozen shrimp are salty), and pepper. Cover and refrigerate 30 minutes. 4 Place cornmeal on a plate. Form heaping 2-tbsp (30-mL-plus) portions of shrimp mixture into 2½-inch-diameter (6-cm) patties. Coat patties in cornmeal. 5 Working in 2 batches, heat half of vegetable oil in a large nonstick frying pan over medium-high heat. Pan-fry half of shrimp cakes until cooked through, about 2 minutes per side. Drain on paper towel. Repeat for remaining shrimp cakes. 6 Arrange shrimp cakes on a serving platter. Top each with a dollop of remoulade and some drained fennel slaw. Garnish with dill leaves. Makes 12 cakes
1 Comment
Rob
7/12/2016 04:37:26 pm
Looks very good.
Reply
Leave a Reply. |
Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
Categories
All
|