Shrimp Cakes

It has been two years, but tonight Sin City and I are having a very special reunion.

This weekend, five of my best girls and I are headed to Vegas to for Jaci’s last big night out as a single lady.

The plan is soak up some rays by the pool, dance our booties off and find Lindsey B a man. Since Vegas is where Jaci met her future husband.

On the day I leave for Vegas, I needed a dish as exciting, bright and interesting as the city itself.

Nailed it.

You will need…

½ cup heavy cream

1 shallot, chopped

3 garlic cloves, chopped

½ pound raw shrimp finely chopped, shelled, deveined and tails removed

½ red onion, finely chopped

1 celery stalk, finely chopped

¼ cup fresh parsley, finely chopped

1 teaspoon fresh thyme, finely chopped

1 large egg

2 cups panko break crumbs

¾ cup peanut oil

Salt and pepper to taste

Start by combining the cream, shallots and garlic in a small saucepan. Bring the mixture to a gentle simmer over medium heat.

When the liquid begins to simmer, reduce the heat so that it is barely simmering and reduce the cream until it is about ¼ cup of liquid. About 4 to 6 minutes.

Pour the cream through a strainer over a small bowl and allow the liquid to drain and cool.

Then, combine the shrimp, onion, celery, all but 1 tablespoon of the parsley, and 2 tablespoons of the remaining shallots and garlic in the strainer into a large bowl.

Season well with salt and pepper and combine the mixture well.

Once the cream has cooled, add in the egg and whisk well.

Stir the egg and cream mixture into the shrimp mixture and then add in ¾ cup panko into the bowl.

Mix completely.

Then using 2 to 3 tablespoons of the shrimp mixture at a time, form the mixture into little cakes.

On a plate, add the reaming 1 ¼ cups panko and coat the cakes in panko.

Place the cakes on plates or a baking sheet and refrigerate for 30 minutes.

When the cakes have cooled, heat the oil over medium high heat in a large pan.

When the oil is very hot, add the cakes to the oil a few cakes at a time. Fry the cakes until they are golden brown on both sides. About 4 minutes a side.

Serve with the remaining parsley as a garnish and dipped in the new old tartar sauce.

Love and Beer Floats

Angela

Shrimp Cakes

½ cup heavy cream

1 shallot, chopped

3 garlic cloves, chopped

½ pound raw shrimp finely chopped, shelled, deveined and tails removed

½ red onion, finely chopped

1 celery stalk, finely chopped

¼ cup fresh parsley, finely chopped

1 teaspoon fresh thyme, finely chopped

1 large egg

2 cups panko break crumbs

¾ cup peanut oil

Salt and pepper to taste

Start by combining the cream, shallots and garlic in a small saucepan. Bring the mixture to a gentle simmer over medium heat.

When the liquid begins to simmer, reduce the heat so that it is barely simmering and reduce the cream until it is about ¼ cup of liquid. About 4 to 6 minutes.

Pour the cream through a strainer over a small bowl and allow the liquid to drain and cool.

Then, combine the shrimp, onion, celery, all but 1 tablespoon of the parsley, and 2 tablespoons of the remaining shallots and garlic in the strainer into a large bowl.

Season well with salt and pepper and combine the mixture well.

Once the cream has cooled, add in the egg and whisk well.

Stir the egg and cream mixture into the shrimp mixture and then add in ¾ cup panko into the bowl.

Mix completely.

Then using 2 to 3 tablespoons of the shrimp mixture at a time, form the mixture into little cakes.

On a plate, add the reaming 1 ¼ cups panko and coat the cakes in panko.

Place the cakes on plates or a baking sheet and refrigerate for 30 minutes.

When the cakes have cooled, heat the oil over medium high heat in a large pan.

When the oil is very hot, add the cakes to the oil a few cakes at a time. Fry the cakes until they are golden brown on both sides. About 4 minutes a side.

Serve with the remaining parsley as a garnish and dipped in the new old tartar sauce.