Shrimp Cakes

I had another post queued up but was just so psyched by this one so it is cutting the line!  I loooove shrimp and went all out – even pan frying these! Gasp! I tend to get annoyed frying things since they require so much babysitting. These stayed together pretty well and were worth it. The shrimp cakes were full of such great corn & chive flavor! Plus if you’re growing chives, chances are you have tonssss – or sub parsley, or green onion, or whatever herb suits you.
The Three Bite Rule - Shrimp Cake

These shrimp cakes have a touch of lemon and some sweet corn and shallots provided freshness and crunch. My corn was leftover and I used some frozen shrimp since I like to have them on hand. I’d totally whip a bunch of these up for a group, or as mini appetizers, or they were great to just make 2 servings.

Shrimp Cakes (for 2 entree servings, or 4 appetizer portions)

Ingredients:

1 cup shrimp (shelled, deveined, defrosted, etc as necessary), about 1/4 pound
2 tablespoons mayo
2 tablespoons cornstarch
1 teaspoon minced garlic
1 tablespoon chives, minced
1/2 shallot, minced
~1 cup corn, off the cob
1-2 teaspoons lemon juice
Salt & pepper
1/3 cup vegetable oil

Directions:

Rough chop the shrimp into approximately thirds – smaller pieces but chunks.
Heat a heavy bottomed pan and oil to medium heat. (I used a small cast iron pan and added oil to be less than a quarter inch deep.)
Add shrimp, mayo, cornstarch, garlic, chives, shallot, corn, lemon juice, egg, and salt & pepper into a bowl and mix well.
The Three Bite Rule - Shrimp Cake
Test the oil temperature by dropping in a tiny bit of the mixture. If it sizzles, spoon in about 3 tablespoons for each shrimp cake (or your desired size). Pan fry for about 3 minutes on each side, or until golden brown. Remove from the oil to a paper-towel lined plate and sprinkle with salt.
Enjoy!
The Three Bite Rule - Shrimp Cake

I made these on a weekend afternoon and ate some of the more crumbly ones as lunch then the next night for dinner I just toasted these through and had them on salad for dinner. I looooved that these were full of shrimp and corn. I also really didn’t want them full of filler. I love me a good crabcake but wanted these to be different. The cornstarch makes them puffy and crunchy.

Make sure that oil is hot…otherwise they’ll be greasy and not crisp. I go with the small pan to just do a few at a time. Pop the done ones in an oven to stay warm if making for a crowd! I’d do little bites in advance for an app!

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