Cajun French: la moutarde (la moo-tard) – mustard
Although shrimp cakes can be used in many ways, this recipe will be served on a bed of greens topped with a cajun sauce. Our shrimp cakes are mostly shrimp with a small amount of bread crumbs; just enough to hold the shrimp together. Another to serve these shrimp cakes is as a shrimp burger. Make them smaller and use as an appetizer. However you serve them, they will be delicious.
Mais C’est Bon!
Enjoy!!
Ingredients:
1# shrimp, 51/70 – peeled
Panko breadcrumbs
Mayonnaise
Sour cream, 4 oz
Honey
Worcestershire Sauce
Creole mustard
Green Onions – about 2
Parsley, fresh – one bunch
5 oz baby greens
1 large lemon
Olive oil for cooking
Good olive oil for dressing
Cane vinegar or other vinegar
Cayenne pepper
Cajunville Seasoning
Salt
Pepper
Equipment:
Cutting Board
Shrap knife
Measuring cups
Measuring spoons
Mise en Place dishes
Food processor, bullet or other device
Microplane
Spatula
Fish spatula or other thin spatula
Cast iron or other heavy skillet, 10”-12”
Mixing bowl for shrimp
Plate or platter for shrimp cakes to refrigerate
Parchment paper
Plate or platter for shrimp cakes after cooking
Paper towels or rack for cooked shrimp cakes
Bowl for greens
Bowl for sauce
Container for dressing
Large spoon for greens
Tasting spoon
Spoon for sauce
Food temperature probe/instant read thermometer
Plates and utensils
Mise en Place:
Peel and devein shrimp
8 oz shrimp leave whole
8 oz shrimp cube about 1”
¾ cup panko breadcrumbs
¼ cup scallions/green onions, minced (about 2)
2 Tbl fresh parsley, minced
Zest of 1 lg lemon
Juice lemon (DO NOT combine zest and juice)
5 oz baby greens, chopped
Mayonnaise
Sour cream
Honey
Worcestershire sauce
Creole mustard
Cane vinegar
Good olive oil
Olive oil
Cayenne pepper
Cajunville seasoning or other Cajun seasoning
Salt
Pepper
Directions:
¾ cup panko breadcrumbs, if large crush
1# shrimp 51/70, peeled and deveined – pat dry
Divide shrimp into bowls of 8 oz
To 8 oz of shrimp:
Cut in chunks – about 1”
Add ½ Tbl Cajunville seasoning
Mix well
Set aside
To 8 oz of shrimp:
Add ½ Tbl Cajunville seasoning
Mix well, set aside
To large bowl add:
¼ cup mayonnaise
¼ cup green onions, minced (about 2 stalks)
2 Tbl minced fresh parsley
2 tsp grated lemon zest
⅛ tsp Cayenne pepper
½ tsp Cajunville seasoning
Taste for seasoning, adjust if necessary
Mix well, set aside
Add uncut shrimp to food processor
Blend until smooth
Add shrimp mixture to large bowl and blend
Fold in cut shrimp and bread crumbs
Prepare plate with parchment paper
Spread a small amount of oil on parchment paper
Divide mixture into 4 (¼ lb each) or smaller if desired
Oil your hands
Shape into cakes about 1” thick
Cover and refrigerate for about 30 minutes
Heat cast iron skillet to medium
Cover pan with oil
Cook 3 minutes, rotate 180 and cook 2 more minutes on first side
Check bottom for brownness, if brown
Flip cakes to second side
Cook approximately 3 minutes, check temperature – Cooked internal 140-145
Remove from skillet, place on plate with paper towels
Topping Sauce:
½ cup sour cream
1 Tbl mayonnaise
¼ cup creole mustard
1 Tbl honey
½ Tbl lemon juice
½ tsp worcestershire
½ tsp Cajunville seasoning
Mix well and taste for seasoning, adjust if necessary
Set aside
Salad:
5 oz baby greens, chopped
Dressing:
3 tsp olive oil
¾ tsp cane vinegar
½ tsp creole mustard
¼ tsp salt
¼ tsp pepper
Combine all ingredients and mix well
Dress greens
Greens should just be kissed with dressing
Plating:
Place bed of greens on plate
Place shrimp cake on top of greens
Drizzle with sauce
Serve and enjoy
Mixture
Ready to cook
First side
Second side
Plated
Burgers:
