Monday, June 15, 2009

Food: Shrimp Cakes with Spicy Sour Cream and Bok Choy

We're headed to the Carolinas on vacation in a few weeks and I've already started thinking about burying my toes in warm sand, finally being able to snuggle up with a book and read it cover-to-cover in one sitting, and spending time with family. I'm even looking forward to that salty crust the ocean water leaves on your skin and sunglasses and getting up entirely too early in the morning just to walk on the beach at sunrise. As a result of all of this, I've been craving food that reminds me of the sand and sunshine and relaxation.

For many of us, when we think of food from the East Coast, fresh crab and crab cakes come to mind. But, unless we live in that region, fresh, lump crabmeat isn't exactly easy to find at your local market/grocery store. As a result, when I saw a recipe for seafood cakes using shrimp, I was instantly intrigued. Maybe it's a fairly common thing for all of you in coastal towns, but being a mid-westerner, I can't say I've ever seen let alone tasted a shrimp cake before. I suppose I shouldn't feel too guilty about it though since even Bubba from the film "Forest Gump" left out shrimp cakes in his famous shrimp-this, shrimp-that spiel. Anyway, with that said, I decided to try out this recipe. The end result was a warm, fresh-tasting, lightly seasoned, crispy on the outside cake with a spicy, kick-in-the-mouth of a dip on the side. Saute up a little bit of baby bok choy with some freshly grated ginger and you'll have a perfect little meal. The cakes make great left-overs and can be either eaten alone or on a sandwich - but make sure you consume them within a day or two.


Shrimp Cakes
Adapted from a recipe by Sansei Seafood Restaurant & Sushi Bar (Maui) featured in Bon App├ętit, September 2005

Ingredients

  • 2 bags, frozen uncooked, peeled, deveined large shrimp (~2lbs), thawed, rinsed, and patted dry
  • 2 large eggs
  • 1 shallot, diced
  • Juice from 1 lemon
  • 2 tablespoons stone ground mustard
  • 3-4 tablespoons fresh cilantro, finely chopped
  • 3 cups panko (Japanese breadcrumbs)
  • 2 tablespoons (or more) vegetable oil
  • 1 1/2 t hot sauce
  • 1 clove garlic, minced

Directions

  • Coarsely chop shrimp in processor.
  • Add eggs, shallot, lemon juice, mustard, cilantro, hot pepper sauce. Blend in using on/off turns.
  • Add 2 cups panko and blend in using on/off turns.
  • Form mixture into 3-to-4-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 20 minutes. (Can be made up to 4 hours ahead).
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  • Spoon Spicy Sour Cream on to each cake or serve alongside for dipping.

Spicy Sour Cream
MM Original


Ingredients
  • 8 oz container Light Sour Cream
  • 4 Tb Chili Garlic Sauce (found in the Asian Foods Section)
  • Zest from 1 Lime
  • 1 t freshly grated ginger
Directions

  • Combine all four ingredients together in bowl. Stir to combine.

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