Mini Rock Shrimp Cakes with Mango Salsa

Name: Mini Rock Shrimp Cakes with Mango Salsa
Yield: makes about 12 cakes
Cuisine: United States
Ingredients: 1¼ pounds shelled rock shrimp; 1 tablespoon olive oil; Mango Salsa; 1 large egg, beaten; Clarified butter or olive oil for sautéing; Drops of your favorite hot sauce to taste; 2 teaspoons white wine Worcestershire; ½ teaspoon dry mustard; 1½ cups or so coarse dry bread crumbs (I like the Japanese-style panko); 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish; 5 tablespoons mayonnaise; 3 tablespoons chopped green onions (white and green parts); Salt

Preparation info

makes about
12 cakes

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

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.

Ingredients

1 tablespoon olive oil
1¼ pounds shelled rock shrimp
1

Americas
United States
Side dish
Garnish
Starter
Pescatarian

Method

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