recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Appetizers
  • shop for appetizers
  • index of appetizers
  • Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Sautéed Shrimp Cakes with Cool and Spicy Cucumber Salsa" Recipe from Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yieldsserves 4 time--- difficulty easy

    For canapés, form 24 small shrimp cakes and top each one with a small spoonful of the salsa after they are fried.

      RECIPE INGREDIENTS

    • 18-ounce sole fillet, diced
    • 1 pound cooked medium shrimp, diced
    • 3 tablespoons thinly sliced scallions
    • 2 tablespoons minced chives
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon freshly squeezed lemon juice
    • 3 tablespoons Basic Mayonnaise (page 56)
    • Salt and freshly ground black pepper
    • Cayenne pepper
    • 1 cup all-purpose flour
    • Olive oil for frying
    • Clarified butter for frying
    • Cool and Spicy Cucumber Salsa (recipe follows)
    • 4 sprigs chervil


      RECIPE METHOD

    To prepare the shrimp cakes:

    Purée the sole in a food processor fitted with the metal blade until smooth. Transfer to a bowl and add the shrimp, scallions, chives, parsley, lemon juice, and mayonnaise. Season to taste with salt, pepper, and cayenne pepper. Form the mixture into 8 patties, cover with plastic, and refrigerate for at least 30 minutes.

    Place the flour on a large plate and dredge each shrimp cake in the flour, brushing off any excess. Heat a large sauté pan until just hot. Pour equal amounts of olive oil and clarified butter into the pan until it is approximately 1/2 inch deep. Heat the mixture over medium-high heat for 5 minutes, or until very hot. Carefully add the shrimp cakes to the pan and sauté for 3 minutes, or until golden brown. Carefully turn the cakes over and cook for 3 minutes, or until golden brown. Remove the cakes from the pan and drain on paper towels.

    Spoon a mound of the salsa in the center of each plate and lean 2 shrimp cakes against the salsa, opposite each other. Place a sprig of chervil in the center of the salsa.



    HOT! We recommend:

    Cooking with Patrick Clark Cooking with Patrick Clark
    Charlie Trotter and more than fifty of America's most notable chefs memorialize their visionary colleague with great food. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember a true culinary pioneer.

     

    << Back Appetizers index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home