Main Course
North American Cuisine
4 servings
Prep time:
20 min
Cook time:
20 min
Total time:
40 min
Ingredients
- 1 lb. cooked shrimp
- ½ bell pepper, any color
- ½ onion
- 1 egg
- 1 egg white (leftover from making remoulade, see below)
- 1 cup flour
- 1 cup breadcrumbs
- 1/3 cup milk
- 1 clove garlic
- ½ tsp garlic powder
- ½ tsp dry oregano
- ½ tsp black pepper
- ¼ tsp chili powder
- corn, sunflower, or grapeseed oil for frying
- 1 tbsp Remoulade Sauce (recipe below)
Prepare the sauce:
Remoulade Sauce
Ingredients
- 1 egg yolk
- 1 cup olive oil
- 2 cloves garlic
- 1 tsp dry mustard
- 1 tsp prepared wholegrain Dijon mustard
- 1 tsp Spanish sweet paprika
- 1 tsp Worcestershire sauce
- ½ tsp red hot sauce
- 1 tbsp. capers
- 1 medium-sized lime
- 1-2 sprigs Italian parsley
- 1 green onion
- Salt and pepper to taste, not shown
Method
- Prepare the ingredients by crushing the garlic and finely chopping the capers, green onion, and Italian parsley. Juice the lime and separate the egg yolk from the egg white, saving the egg white for later use.
- In a large bowl, whisk the egg yolk until it becomes creamy and light in color. Add the Dijon mustard and continue to whisk until a smooth paste-like consistency.
- Slowly add oil spoon by spoon to form an emulsion. You can add more oil once the previous portion is well incorporated. Add lime juice in between to loosen the sauce but be careful not to add to much as it can make the sauce too watery.
- You may not need to use the juice of the entire lime.
- Once the mixture reaches a mayo-like consistency, incorporate the crushed garlic and the rest of the chopped ingredients. Mix everything thoroughly and season with salt and pepper to taste. Refrigerate till ready to use.
Method
Prepare the Main dish:
- Finely dice the garlic, bell pepper, and onion. Warm a bit of olive oil over medium heat, and sauté the diced vegetables until they become soft and the onion turns translucent. Set them aside to cool.
- Use the egg white leftover from making the remoulade. Using a wire whisk or a mixer, beat the egg white until it becomes stiff. Set it aside while you prepare the shrimp.
- Ensure the shrimp is well drained of any juices and put it into a food processor. Process it until it reaches a paste-like consistency.
- Mix the cooled vegetables with the shrimp paste, a tablespoon of prepared remoulade, half of the breadcrumbs, and all the spices. Gently fold in the egg white and season the mixture with salt and pepper to taste.
- Divide the mixture into equal portions, creating 8 or 10 cakes, depending on your size preferences.
- Prepare three bowls: place the remaining breadcrumbs into one bowl, beat the egg with milk in another bowl, and add flour to the last bowl.
- When you are ready to cook the shrimp cakes, dip each cake in the flour, then into the egg-milk mixture, and finally roll it in breadcrumbs to coat evenly.
- Heat a non-stick frying pan over medium heat and add a bit of oil. Heat until it just begins to smoke. Add the shrimp cakes and then turn the heat down to medium. Let them cook until golden brown on one side. Once the bottom of the shrimp cakes is golden, gently flip and fry them on the other side.
- Once ready, serve the shrimp cakes immediately with a dollop of remoulade and garnish with radish sprouts or a mixed greens salad. These shrimp cakes are fantastic and can be served either as a light lunch or as an appetizer.
Enjoy!
Recipe Tips
- You can make these cakes a few hours in advance. Cover and store them in the refrigerator until you are ready to cook. You can also freeze them for up to one month in the freezer.
- The leftover remoulade can be stored in the fridge for up to 1.5 weeks. Make sure to use a non-reactive container with a tight fitting lid.
- Use it on your poached eggs, burgers, or spread it on toasted baguette slices.
- If you prefer your cakes spicier, add ½ teaspoon of chilli pepper to the cake mix.
- For additional guidance and helpful resources, visit Rouxbe.com
Printable Recipe:
Shrimp cakes with French-Creole Remoulade sauce
Easy and tasty shrimp cakes featuring a delightful blend of shrimp sweetness and zesty Remoulade sauce. Perfectly highlighting seafood with a French-Creole twist. To claim the title of the host/hostess with the mostess, serve these shrimp cakes with a side of mixed greens and a glass of Viognier.
Servings: 4
Ingredients
Remoulade Sauce Ingredients
- 1 egg yolk
- 1 cup olive oil
- 2 cloves garlic
- 1 tsp dry mustard
- 1 tsp prepared wholegrain Dijon mustard
- 1 tsp Spanish sweet paprika
- 1 tsp Worcestershire sauce
- ½ tsp red hot sauce
- 1 tbsp. capers
- 1 medium-sized lime
- 1-2 sprigs Italian parsley
- 1 green onion
- salt and pepper to taste
Shrimp Cakes Ingredients
- 1 lb. cooked shrimp
- ½ bell pepper any color
- ½ onion
- 1 egg
- 1 egg white leftover from making remoulade
- 1 cup flour
- 1 cup breadcrumbs
- 1/3 cup milk
- 1 clove garlic
- ½ tsp garlic powder
- ½ tsp dry oregano
- ½ tsp black pepper
- ¼ tsp chili powder
- 1 tbsp remoulade
- oil for frying, corn sunflower, or grapeseed
Instructions
Remoulade Sauce
- Prepare the ingredients by crushing the garlic and finely chopping capers, green onion, and Italian parsley. Juice the lime and separate the egg yolk from the egg white, saving the egg white for later use.
- In a large bowl, whisk the egg yolk until it becomes creamy and light in color. Add the Dijon mustard and continue to whisk until a smooth paste-like consistency.
- Slowly add oil spoon by spoon to form an emulsion. You can add more oil once the previous portion is well incorporated. Add lime juice in between to loosen the sauce but be careful not to add to much as it may make the sauce too watery. (You may not need to use the juice of the entire lime.)
- Once the mixture reaches a mayo-like consistency, incorporate the crushed garlic and the rest of the chopped ingredients. Mix everything thoroughly and season with salt and pepper to taste. Refrigerate till ready to use.
Shrimp cakes
- Finely dice the garlic, bell pepper, and onion. Warm a bit of olive oil over medium heat, and sauté the diced vegetables until they become soft and the onion turns translucent. Set them aside to cool.
- Use the egg white leftover from making the remoulade. Using a wire whisk or a mixer, beat the egg white until it becomes stiff. Set it aside while you prepare the shrimp.
- Ensure the shrimp is well drained of any juices and put it into a food processor. Process it until it reaches a paste-like consistency.
- Mix the cooled vegetables with the shrimp paste, a tablespoon of prepared remoulade, half of the breadcrumbs, and all the spices. Gently fold in the egg white and season the mixture with salt and pepper to taste.
- Divide the mixture into equal portions, creating 8 or 10 cakes, depending on your size preferences.
- Prepare three bowls: place the remaining breadcrumbs into one bowl, beat the egg with milk in another bowl, and add flour to the last bowl.
- When you are ready to cook the shrimp cakes, dip each cake in the flour, then into the egg-milk mixture, and finally roll it in breadcrumbs to coat evenly.
- Heat a non-stick frying pan over medium heat and add a bit of oil. Heat until it just begins to smoke. Add the shrimp cakes and then turn the heat down to medium. Let them cook until golden brown on one side. Once the bottom of the shrimp cakes is golden, gently flip and fry them on the other side.
- Once ready, serve the shrimp cakes immediately with a dollop of remoulade and garnish with radish sprouts or a mixed greens salad.
Notes
These shrimp cakes are fantastic and can be served either as a light lunch or as an appetizer.
Recipe Tips:
- You can make these cakes a few hours in advance of cooking them. Cover and store them in the refrigerator until you are ready to cook.
- You can also freeze them for up to one month in the freezer.
- The leftover remoulade can be stored in the fridge for up to 1.5 weeks. Make sure to use a non-reactive container with a tight fitting lid. Use it on your poached eggs, burgers, or spread it on toasted baguette slices.
- If you prefer them spicier, add ½ teaspoon of chilli pepper to the cakes.