Shrimp Cakes

| Seafood: Shrimp

4 Servings | Prep Time: 4 hours

What you need

Ingredients: 1/4 tsp Ground Red Pepper; 1/2 tsp Salt; 3 Green Onions, chopped; 1 tbsp Fresh Lemon Juice; 1/2 c. Dry White Wine; 1 1/2 tbsp Cornstarch; 2 Garlic Cloves, minced; 1/2 c. Melted Butter; 1 Lemon cut into Wedges; 2 tbsp Butter; To Taste Salt and Freshly Ground Pepper; To Taste Tabasco Sauce; ½ tsp Worcestershire Sauce; ½ tsp Old Bay seasoning; 1 lb Alabama Gulf Shrimp, cooked, peeled, deveined Alabama Gulf Shrimp, cooked, peeled, deveined and chopped; 1/3 c. Fine Chopped Fine Dry Bread Crumbs; ½ c. Mayonnaise; 2 tbsp Minced Parsley; ½ c. Chopped Celery; ½ c. Chopped Onion; ½ Stick Butter

Steps

1.

Melt ¼ cup butter in a skillet and add the onion and celery. Sauté until tender and spoon into a bowl. Stir in the shrimp and 1/3 cup breadcrumbs into the onion mixture. Mix the mayonnaise, parsley, Old Bay seasoning, Worcestershire sauce, Tabasco sauce, salt and pepper in a bowl and stir into shrimp mixture.

2.

Shape the shrimp mixture into 8 cakes and arrange in a single layer on a baking sheet lined with wax paper. Chill, covered with plastic wrap, for 1 to 4 hours.

3.

Coat the cakes with 1/3 cup bread crumbs. Melt 2 tablespoons butter in a heavy skillet over medium heat and add the cakes. Cook for 2 to 3 minutes per side or until golden brown. Serve the cakes warm with lemon wedges or Lemon Butter Sauce.

Lemon Butter Sauce

1.

Sauté 2 minced garlic cloves in ½ cup butter in a small saucepan for 1 minute. Whisk in 1½ tablespoons cornstarch until combined. Stir in ½ cup dry white wine and bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Remove from heat and stir in 1 tablespoon fresh lemon juice, 3 chopped green onions, ½ teaspoon salt and ¼ teaspoon ground red pepper.