Shrimp balls
John
ingredients
Shrimp cakes- 2 cups panko breadcrumbs
- 1 lb peeled, deveined frozen shrimp, thawed, coarsely chopped
- 1/2 cup light mayonnaise
- 2 large eggs, lightly beaten
- 1/3 cup chopped red bell pepper
- 1/2 cup chopped scallions
- 2 tsp garlic paste
- 1 tsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 cup canola oil
- 3/4 cup jarred tartar sauce
- 2 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice
- 1/2 tsp grated lemon zest
directions
Shrimp cakes
- 1
1. Place 1 1/2 cups of the breadcrumbs on a flat plate.
- 2
2. In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt and the remaining 1/2 cup breadcrumbs until cobmined. Use a 1/3 cup measure to scoop shrimp mixture and make shrimp balls. (Mixture will be wet.) Turn out ball onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer to a baking sheet lined with wax paper. Refrigerate 1 hour.
- 3
3. In a large nonstick skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cakes and cook until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined wit hnonstick foil and keep warm in a 200 degree oven. Repeate with the remaining 2 Tbsp oil and balls. Serve shrimp balls with lemony tartar sauce.
Lemony tartar sauce
1. In a medium bowl, combine all ingredients, stirring to blend.
Source: Redbook
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews