Chef Scott: Recipe for Shrimp Cakes

MOLINE, Illinois – Forget the restaurants, Scott Community College chef Brad Scott says some of those very foods you love to eat while dining out you can also enjoy in your own home.

“You see shrimp cakes all the time at restaurants and they’re so easy to make at home,” says Chef Scott.

You’ll want to get your sautee pan hot.   Then:

1. Add 2 tbsp of butter
2. Add diced shrimp, about four per person served
3. Add buttered (Ritz) crackers, crumble 2 tbsp per person
4. Add minced onions, 1 tsp per person
5. Add one egg
6. Fold together
7. Season with salt, pepper, and a dash paprika
8. Add 1 tsp Old Bay seafood spice
9. A shot of chef’s butter (50/50 butter and margarine mix)
10. Add a touch of celery salt
11. Add 2 tbsp Parmesan cheese
12. Mix together
13. Dip shrimp into 2 cups of Panko breading
14. Roll the mixture into a ball, then flatten.  Make about 3 per person
15. Place in a hot pan for 2 1/2 to 3 minutes per side

Make an Aioli sauce (garlic mayonaise).  You use mayonaise (1 tbsp per person), 1 tbsp minced garlic, diced onions, olive oil, and 1/2 tsp of ketchup.

1. Fold the ingredients together
2. Add capers for added taste

After taking the cakes out of the pan, drizzle with the Aioli sauce and serve.

Chef Scott says they are shrimp cakes ala Quad Cities.  It’s a recipe you’ll enjoy.

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