Here is another great little appetizer or hors d’oeuvre. Rock shrimp is not always out on the fishmonger’s counter—in parts of the country where it is not as well known, its broken appearance can make it a tough sell—but they can always get if for you, so ask. It’s really delicious.
Heat the olive oil in a large sauté pan over medium-high heat. Add the shrimp and cook for just 1 minute. The shrimp will start to turn pink, still be translucent and not quite done. Immediately drain the shrimp, and set aside to cool.
In a large bowl, combine the egg, mayonnaise, mustard, cilantro, green onions, Worcestershire, hot sauce, and salt to taste. Chop the sautéed rock shrimp coarsely and fold into the mixture with
To finish, heat the clarified butter in large sauté pan over medium-high heat, and cook the cakes until lightly browned on both sides. Remove the cakes and drain briefly on paper towels. Top with a little of the Mango Salsa and an herb leaf or two and serve immediately.
© 2004 John Ash. All rights reserved.