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Shrimp cakes

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

  • 1/2 cup flour
  • 1/2 cup semolina flour, or fine yellow cornmeal
  • 2 teaspoon baking powder
  • 2 teaspoon eggs, beaten
  • 5 ounce peeled, deveined large shrimp, coarsely chopped
  • 1/2 cup finely chopped scallions, white and green parts
  • 1/4 cup finely chopped red onion
  • 1/4 cup shellfish stock or bottled clam juice
  • 1/4 cup light-style beer, such as pilsner
  • 1 1/2 teaspoon finely chopped jalapeño pepper, with its seeds
  • Rémoulade
  • 1/2 cup flour
  • 1/2 cup semolina flour, or fine yellow cornmeal
  • 2 teaspoon baking powder
  • 2 teaspoon eggs, beaten
  • 5 ounce peeled, deveined large shrimp, coarsely chopped
  • 1/2 cup finely chopped scallions, white and green parts
  • 1/4 cup finely chopped red onion
  • 1/4 cup shellfish stock or bottled clam juice
  • 1/4 cup light-style beer, such as pilsner
  • 1 1/2 teaspoon finely chopped jalapeño pepper, with its seeds
  • 1 cup mayonnaise
  • 1/4 cup coarsely chopped capers
  • 3 tablespoon finely diced red onion
  • 2 tablespoon dijon mustard
  • 2 tablespoon sliced tarragon
  • 2 tablespoon sliced parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon thinly sliced scallion
  • 1/2 teaspoon lemon juice
  • Preparation

    Baking Directions:

    Shrimp cakesPut the flour, semolina flour, and baking powder in a bowl, season with salt and pepper, and stir to incorporate. Add the eggs, shrimp, scallions, red onion, stock, beer and jalapeño, and stir gently but thoroughly with a rubber spatula. (This is your dough. It can be covered and refrigerated for up to 2 days. Be sure to let it come to room temperature before frying.) Line a cookie sheet with paper towels. Pour the oil into a heavy-bottomed pot to a depth of 4 inches and set over medium-high heat. Heat to a temperature of 350° F. Meanwhile, shape the dough into rounded-teaspoon-size cakes. Carefully lower the cakes into the oil in small batches. (Do not overcrowd, or the oil can overflow and the cakes will not cook evenly.)Cook the cakes, stirring periodically to keep them from sticking together, and maintaining the temperature at no lower than 325° F, until the cakes are puffed, deep golden brown, and cooked through, approximately 6 minutes. Remove the cakes from the oil using a slotted spoon and transfer to the paper-towel-lined cookie sheet. Season immediately with salt. Let the oil return to a temperature of 350° F and repeat with another batch of cakes. Continue to repeat until all of the cakes have been fried. Transfer the cakes to platter or bowl and serve with rémoulade and lemon wedges alongside. RémouladePut the mayonnaise, capers, onion, mustard, tarragon, parsley, vinegar, scallion, lemon juice, and hot sauce in a bowl. Season with salt and pepper, and stir well to incorporate. The rémoulade can be covered and refrigerated for 2 to 3 days. Try to make it at least a day in advance, because it’s always better the next day.

    Tips:

    Chef's note: To make a conventional tartar sauce, a fine condiment for any of these fish-house recipes, leave out the mustard and herbs. 

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