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Shrimp Cakes

1 pound raw good quality shrimp, peeled, deveined
2 shallots, peeled and minced
1 scallion, sliced thin
1 tablespoon ginger, peeled and minced
1 tablespoon cilantro, chopped
1 teaspoon seeded jalapeno, minced
Zest of 1 lemon
1 egg
1 cup AP flour for dusting
¼ cup Canola oil
2 tablespoons Mayonnaise
1 grapefruit cut into segments
Watercress, cleaned for garnish
Olive oil

Place the shrimp in a food processor fit with the knife. Pulse until chopped fine. Add all other ingredients except the flour and oil. Pulse until it is well combined and looks like a paste. Form 6-8 round balls. Allow them to cool for about 2 hours. Dust the shrimp cakes in the flour and shake off any excess flour. Heat a deep sauté pan over medium heat. Add the oil. Allow the cakes to cook in the oil until they turn golden brown on both sides. Place the cakes on a baking dish and place in the oven for 6-8 minutes or until warmed through. Serve with some mayonnaise and garnish with grapefruit pulp.