Not only do I get a discount at the best grocery store in the Pacific Northwest, I get to spend my dollars on locally sourced and delicious food! This recipe features local Oregon Bay Shrimp. I tasted the shrimps by themselves before I made the cakes and they were the perfect blend of salty and sweet. It’s one of my boyfriend’s favorite dishes and I’m pretty sure he would be content if I made them 3 times a week!
Oregon Bay Shrimp Cakes (yield: approximately 8-10 cakes)
Oregon Bay Shrimp(cooked) 1 pint (or 1 LB)
Garlic 1 clove, minced
Butter 1/2 TBSP
Green onion 1 stalk, sliced thin
Fresh Dill 2 TBSP, minced
Japanese Panko 1 and 1/2 cup
Egg, large 1, beaten
Zest of lemon, minced As much as you want (I love zest, so I tend to over do it)
Mayo 1 TBSP
Sriracha 1 tsp
Salt and pepper TT (to taste)
Peanut oil, for cooking 4 TBSP to start, adding more as needed
- Saute shrimps quickly in butter and garlic. Set aside to cool. When the shrimps are cooled, mince.
- In a large mixing bowl, combine the rest of the ingredients.
- Form the mixture into a ball and flatten (I usually portion them into golf ball sized measurements)
- In a skillet, heat up peanut oil on medium high heat.
- Fry cakes until golden brown on each side, about 5-6 minutes, adding more oil if needed. (I continually check for perfect golden brown color!)
Prep time is 20 minutes, depending on your skill level of course.
A nice Sauvignon Blanc or even a local hard cider (if you live in the NW) would go well with these suckers! Enjoy!