Sarasota's Simple Spicy Shrimp Cakes

How to Make

• 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.