Mini Shrimp Cakes with Ginger Butter

Name: Mini Shrimp Cakes with Ginger Butter
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 3 Tbsps plain breadcrumbs; 113 grams large button mushrooms, stemmed, chopped into 1/4-inch pieces (about; 1 medium carrot, diced into 1/4-inch pieces; 1 large egg; 1 teaspoon kosher salt; 1 large Zest of lemon; 4 teaspoons 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about; 3 Tbsps vegetable olive oil; 2 larges shallots, minced; 454 grams shrimp, peeled and deveined; 2 teaspoons soy sauce; 1 stick unsalted butter, at room temperature; 59 milliliters vegetable oil, plus extra as needed

You can never have too many hor d'oeuvre recipes, so give Mini Shrimp Cakes with Ginger Butter Head to the store and pick up shrimp, lemon zest, vegetable olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Watch how to make this recipe.

Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes.

Ingredients you will need

Mushrooms

Shallot

Carrot

Transfer the mixture to a food processor.

Equipment you will use

Food Processor

Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Zest

Shrimp

Egg

Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined.

Ingredients you will need

Soy Sauce

Butter

Ginger

Equipment you will use

Spatula

Bowl

Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed.

Ingredients you will need

Cooking Oil

Serve the shrimp cakes while still warm with a slice of ginger butter on top.

Ingredients you will need

Butter

Ginger

Shrimp

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 3Tbsps

plain breadcrumbs 113grams

large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 1medium

carrot, diced into 1/4-inch pieces 1large

egg 1teaspoon

kosher salt 1large

Zest of lemon 4teaspoons

1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 3Tbsps

vegetable olive oil 2larges

shallots, minced 454grams

shrimp, peeled and deveined 2teaspoons

soy sauce 1stick

unsalted butter, at room temperature 59milliliters

vegetable oil, plus extra as needed

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.