Crab cakes make a delicious appetizer, but what do you do during the months when crabs are less prevalent on the Oregon coast? How about creole shrimp cakes? This is a tasty recipe combining Creole spices with delicious, chopped shrimp. Because the shrimp is chopped, it’s best to use the largest you can find. Rock shrimp makes a perfectly flavored cake if available.
Creole Shrimp Cakes Ingredients:
- 1 pound TBS extra-large shrimp, peeled, deveined, and chopped
- 6 tablespoons olive oil
- ⅓ cup yellow onion, diced
- ¼ cup green pepper, diced
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¾ cup green onions, chopped
- 1 tablespoon garlic, minced
- 3 tablespoons Creole seasoning
- 3 large eggs
- 6 tablespoons freshly grated Parmesan cheese
- 1 ¼ cup bread crumbs
- 2 tablespoons coarse ground mustard
- ⅔ cup flour
- ¼ cup water
Creole Shrimp Cakes Directions:
- Preheat the oven to 350° F.
- Heat 3 tablespoons of the olive oil in a saute pan over medium-high heat. Add the onions, green pepper, salt, and pepper and saute for one minute. Add the green onions, garlic, and 1 tablespoon of Creole seasoning and cook for an additional minute. Remove from the heat and set aside in a large bowl.
- Whisk one egg with the cooked vegetables. Fold in the shrimp, ¼ cup of bread crumbs, parmesan, and mustard. Mix well until combined. Set aside.
- Use three shallow bowls or baking dishes, and make three mixtures to dip the cakes in before frying:
- Combine flour and 1 tablespoon of the Creole seasoning.
- Whisk together 2 eggs and water.
- Combine 1 cup of breadcrumbs with 4 teaspoons of Creole seasoning.
- Take the shrimp mixture, and roll into 1-ounce balls. Squeeze out any excess liquid and pack them tightly. Roll each portion into the flour mixture, the egg, and then the breadcrumbs. Flatten slightly and place on a tray.
- Heat 3 tablespoons of olive oil in a saute pan over medium heat and brown the shrimp cakes on one side. Flip them and place each on a baking sheet. Bake for 3 to 5 minutes until cooked through.
- Remove from the oven and serve on plates with a drizzle of Ancho Chile Rémoulade.
Ancho Chile Rémoulade sauce:
- 1 Ancho chile
- 2 egg yolks
- 1 teaspoon dry mustard
- 4 teaspoon salt
- ⅔ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Champagne vinegar
- 2 tablespoons capers, rinsed and chopped
- ¼ cup celery, finely chopped
- ¼ cup yellow onions, finely chopped
- ¼ cup cornichons, finely chopped
- 1 tablespoon minced parsley
- 1 clove of garlic, minced
Remove the stem and all the seeds from the Ancho chile. Completely submerge in a bowl of water and soak until soft. Place the softened chile in a food processor and puree until smooth. Add egg yolks, mustard, and salt and blend until smooth. While the processor is running, add the oil in a thin stream until emulsified. Blend in lemon juice and vinegar. Place the sauce in a bowl. Stir in the capers, celery, onion, cornichons, parsley, and garlic. Mix well and chill before serving.
For the freshest fish, seafood, and meats, choose The Butcher Shop.
We receive seafood shipments on Mondays, Wednesdays, and Fridays from small fishing outfits in nearby coastal towns. Some of our seafood selection is seasonal, so give us a call to see what we have in stock today, or call us at 541-830-3369 to place an order for future pickup.