Shrimp Cakes with Corn Salad and Roasted Red Pepper Sauce

These golden cakes have an interior full of fresh shrimp, beautifully seasoned, and accented with mixed vegetables. The Corn Salad is pan seared to a perfect tender crispness with a squeeze of fresh lemon juice. A homemade, Roasted Red Pepper Sauce tops the cakes to create an amazing bite of crisp, sweet, mild spice with just a hint of tart.

Prep Time30

Cook Time15

Refrigerating Time1

Total Time45

Course: Appetizer, Lunch, supper

Cuisine: Italian American

Keyword: Shrimp Cakes with corn salad and roasted red pepper sauce

Servings: cakes

Calories: 311kcal

Author: Jennifer Grissom

Ingredients

Shrimp Cake Mixture

12-16 oz raw shrimp - peeled & deveined chopped to pea size. I use 26/30 size shrimp
1/2 cup diced red onion
1/3 cup celery diced
1/2 cup diced red or orange pepper
1/2 cup fresh corn kernels
1 tablespoon capers
2 cloves garlic minced
1 teaspoon kosher salt
1/2 cup mayonnaise
1/2 cup chopped italian parsley
1 egg - slightly beaten
1/2 cup panko breadcrumbs - stirred into the cake mixture
1 teapoon crushed red pepper flakes
1/2 teapoon smoked paprika
1/2 teaspoon ancho chili powder

Roasted Red Pepper Sauce

1 red bell pepper cut in half, seeds removed
1/2 red onion peal removed
6 cloves garlic
1 teaspoon salt
1 tablespoon Olive oil
1 tablespoon lemon juice fresh squeezed
1 tablespoon Italian flat leaf parsley chopped
1 teaspoon sriracha chili sauce
1 teaspoon capers

Corn Salad

2 cups corn sliced off cob
1/4 cup red onion diced
1 teaspoon kosher salt
3 cloves garlic minced
1/3 cup red bell pepper diced
3 green onions sliced
1/2 cup Italian flat leaf parsley chopped
1/2 teaspoon ancho chili powder
1/2 teaspoon smoked paprika

Other

2 cups panko bread crumbs - for dipping the formed cakes into
Ganish Lemon wedges for squeezing

Instructions

Shrimp Cake Mixture

Roughly chop the peeled and deveined shrimp into pea size pieces and place in a large mixing bowl.
Saute red onion, celery, red bell pepper, fresh corn kernels, capers, garlic and salt for 2-4 minutes just until soft. Cool slightly.
Add the sauteed vegetables, mayonnaise, flat leaf parsley, egg, panko bread crumbs, and spices to the shrimp mixing bowl.
Mix to combine.
Refrigerate mixture for 30-60 minutes.
Preheat skillet to a medium high heat.
Using an ice cream scoop, pat the scoop of the scrimp cake mixture into a patty in your palms.
Dip the patty into a plate of panko bread crumbs and then flip to coat both sides.
Add 1-2 tablespoons olive oil to the preheated pan.
Cook the patties (in batches if necessary) for 2-4 minutes per side until shrimp turns pink and they cake is golden and crispy. Use a fish spatula to Very Gently flip cakes.
Wipe out the pan with a paper towel in between batches to remove crumbs.

Roasted Red Pepper Sauce

Cut a red bell pepper in half and remove seeds.
Drizzle pepper, 1/2 a red onion with the outer layer removed, and 6 garlic cloves still in the papery skins with olive oil on a foil lined cookie sheet. Sprinkle with a pinch of salt.
Roast for 30 minutes, flipping once.
Place the cooked pepper (skin removed), onion, and garlic cloves removed from the papery skins into a small mixing bowl.
Add lemon juice, parsley, sriracha sauce, and capers.
Use an immersion blender or traditional blender to puree into sauce. Taste to check for seasoning adjustments.

Corn Salad

Preheat a skillet to a medium high heat.
Slice the kernels off the cob of 3-4 ears or corn.
Add 1 tablespoon olive oil to hot skillet.
Add the corn kernels. Do not stir until they begin to brown and pop.
After they begin to brown and pop, stir and add the red onion, red or orange bell pepper, garlic, and salt.
Cook approximately two additional minutes until vegetables have begun to soften but are still tender crisp.
Remove from heat and stir in sliced green onions, parsley, and spices.
Serve cooked Shrimp Cakes over baby lettuces with the Corn Salad and drizzle with the Roasted Red Pepper Sauce. Serve with fresh lemon wedges for squeezing.

Nutrition