Sarasota's Simple Spicy Shrimp Cakes
"Easy and quick to prepare, with a bit of a kick. It's all about the shrimp for these delicious cakes. I love to serve it with my "Peach, Papaya, or Mango, and Jalapeno Salsa." The fresh fruit gives these spicy cakes a nice balance. But, you can always serve with the more traditional - tarter, cocktail or remoulade sauce; or, even a creamy lemon caper sauce. Most importantly ... these can be served as the main course, side dish, lunch, even on a roll as a sandwich; or, made smaller served as an appetizer."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (110.3 g)
- Calories 150.6
- Total Fat - 8.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 133.2 mg
- Sodium - 761.5 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.8 g
- Protein - 11.9 g
- Calcium - 55.8 mg
- Iron - 0.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Note: I prefer to use fresh shrimp. Frozen shrimp can hold a lot of water; and, that can makes the cakes difficult to work with. Make sure to thaw frozen shrimp in a colander in the refrigerator. Then let them rest on a paper towel to absorb any extra moisture. The shrimp should also be very finely chopped.
Step 2
Cakes ... Add the scallions, chives, pimentos, 1/2 of the mayonnaise, egg, horseradish, salt, and pepper; mix well to combine. Then add 1/4 cup of the bread crumbs and shrimp and toss to combine. At this point, you want the mix to be able to make or form a patty. We only added half of the mayonnaise and part of the bread crumbs, so feel free to add a bit more of each; if the mix feels a bit dry - or, if it is difficult to form a patty. Each time I make these, I have to adjust the mayo and bread amounts. I usually use all the mayonnaise, and all the bread crumbs. But, it is always easy to add more, but you can't take away; so, add a bit more until you get the right consistency.
Step 3
Cakes ... Add a scoop of the shrimp mix to your hand using a large ice cream scoop (best way to get them all equal in size), then roll and press to make a firm ball. Lay them out on a sheet pan lined with parchment paper or foil and press down to make the cake. Don't make them too thick, otherwise the cakes will not cook all the way through. You want them a little smaller than a burger, but the same thickness (about 3/4" thick). Cover the cakes with plastic wrap and place in the freezer for 20-30 minutes to firm up. DO NOT skip this step. You want them firm, and cold; but NOT frozen.
Step 4
Saute ... Add the olive oil to a saute pan, I prefer a non-stick pan if possible - you will get better results with this; and, bring to medium high heat. Add the shrimp cakes to the pan (no need to thaw) and saute on the first side until golden brown, about 5-7 minutes; flip, cover, and cook another 4-5 minutes until golden brown. Flip again and remove from the heat and keep covered for a couple of minutes until ready to serve.
Step 5
Serve and ENJOY! ... As I said, I love to serve this with my Peach, Papaya, or Mango and Jalapeno salsa; but, you could always use a tarter sauce, lemon caper sauce, cocktail sauce, etc. They are just really really good. A side of buttered parsley potatoes or coleslaw would be perfect.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking shrimp, look for ones that are firm and have a slightly sweet smell.
- If using frozen shrimp, make sure to thaw in a colander in the refrigerator and then let them rest on a paper towel to absorb any extra moisture.
- Instead of shrimp, use chicken. This substitution is great for those who don't eat seafood or are looking for a more budget-friendly option. The chicken will still provide the same texture and flavor as the shrimp.
- Instead of bread crumbs, use panko. This substitution will make the cakes crispier and give them a nice crunch. The panko will also help the cakes hold their shape better.
Coconut-Crusted Shrimp Cakes Replace the bread crumbs with 1/4 cup of shredded coconut. Heat the olive oil in a non-stick pan over medium-high heat. Roll the shrimp mix into balls, then press each ball into the shredded coconut to coat. Saute the shrimp cakes until golden brown, about 5-7 minutes per side. Serve with your favorite dipping sauce.
Buttered Parsley Potatoes: Buttered parsley potatoes are the perfect accompaniment to Sarasota's Simple Spicy Shrimp Cakes. This dish is easy to make and pairs well with the shrimp cakes, providing a delicious balance of flavors and textures. Boiled potatoes are tossed with butter, parsley, and a hint of garlic, creating a comforting side dish that is sure to be a hit with everyone.
Crispy Roasted Broccoli: Crispy roasted broccoli is the perfect side dish to pair with Sarasota's Simple Spicy Shrimp Cakes. This easy and flavorful dish is made by roasting broccoli in the oven with garlic, olive oil, and a hint of lemon juice. The result is a crispy and flavorful vegetable side dish that pairs perfectly with the shrimp cakes, providing a delicious balance of flavors and textures.
FAQ
Q: What type of shrimp should I use?
A:I prefer to use fresh shrimp for this recipe. If you are using frozen shrimp, make sure to thaw them in a colander in the refrigerator and let them rest on a paper towel to absorb any extra moisture. The shrimp should also be very finely chopped.
Q: What is the best way to cook shrimp?
A:The best way to cook shrimp is to quickly sauté them in a hot skillet with olive oil, garlic, and herbs. Be sure to not overcook them, as they can become tough and chewy. For a more flavorful dish, you can also add a splash of white wine or lemon juice.
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Fun facts:
The city of Sarasota, Florida, where this recipe originated, is known as the "Cultural Coast" due to its thriving art and music scene. It is home to the Ringling Museum of Art, the Sarasota Ballet, and the Sarasota Opera.
The horseradish used in this recipe is thought to have originated in Eastern Europe and was used by ancient Greeks and Romans to treat a variety of ailments. It was even mentioned in the Bible, and was a favorite condiment of Queen Elizabeth I.