Rock Shrimp Cakes with avocado and tomatillo salsa

Name: Rock Shrimp Cakes with avocado and tomatillo salsa
Yield: Serves 4
Cuisine: American
Ingredients: Fresh cilantro sprigs, for garnish; Savory sprouts, such as sunflower or daikon, for garnish (optional); Savory sprouts, such as sunflower or daikon, for garnish (optional); Savory sprouts, such as sunflower or daikon, for garnish (optional); 1 pound (455 g) raw rock shrimp; ¼ cup (60 ml) dry white wine; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Hot sauce; 2 teaspoons ground dried shrimp (optional); Avocado and Tomatillo Salsa; 2 cups (80 g) mixed salad greens; 2 tablespoons or so clarified butter or olive oil; 2 tablespoons or so clarified butter or olive oil; 5 tablespoons (75 ml) mayonnaise; 1½ cups (120 g) panko (Japanese bread crumbs); 1½ cups (120 g) panko (Japanese bread crumbs); 1 large egg, beaten; 2 teaspoons white wine Worcestershire; 2 tablespoons minced green onion; 2 tablespoons minced fresh flat-leaf parsley; 1 teaspoon dry mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Crisp fried rock shrimp cakes and bright green salsa are a brilliant combination. This salsa is also terrific on grilled and roasted fish. The cakes take on extra flavor with the optional dried shrimp. Look for fresh tomatillos in Latino markets.

Ingredients

1 pound (455 g) raw rock shrimp
¼ cup (60

Americas
United States
Fish course
Pescatarian
California

Method

In a large skillet, combine the shrimp and wine and cook over medium-high heat for 1 minute. The shrimp will still be translucent and half-cooked. Drain the shrimp, let cool, and chop coarsely. Wipe out the skillet.

Combine the egg, ½ cup (40 g) of the panko, mayonnaise, mustard, parsley, g