Crispy Pan-Fried Shrimp and Chorizo Fideo Cakes

Ilan Hall's ingenious dish merges fideos—a Spanish classic made with toasted pasta that's cooked in stock—and Japanese grilled sticky rice cakes.

 

Slideshow: More Shrimp Recipes

 

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  • Servings: 6 first-course servings

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Ingredients

  • 1/2 pound fideos (fine pasta nests) or angel-hair pasta, in 1-inch lengths
  • 2 cups chicken stock
  • 1 cup dry white wine
  • Large pinch of saffron threads
  • 1/2 pound medium shrimp—shelled, deveined and cut into 1/2-inch pieces, shells reserved
  • 7 tablespoons extra-virgin olive oil
  • 4 ounces chorizo, finely diced
  • 2 tablespoons sliced garlic, plus 1 garlic clove, minced
  • Large pinch of crushed red pepper
  • Salt
  • 4 large egg whites
  • 1/2 cup mayonnaise
  • 4 teaspoons fresh lemon juice

How to make this recipe

  1. Preheat the oven to 350&#176;. Spread the <em>fideos</em> on a rimmed baking sheet; bake for 8 minutes, or until lightly browned.

  2. In a saucepan, combine the stock, wine, saffron and shrimp shells; bring to a boil. Remove from the heat, cover and let stand for 1 hour. Discard the shrimp shells.

  3. In a large saucepan, heat 1 tablespoon of the oil. Add the chorizo and sliced garlic and cook over moderate heat until the garlic is golden. Add the crushed red pepper, <em>fideos</em> and the shrimp stock and bring to a boil, stirring. Cook over moderate heat, stirring constantly, until the <em>fideos</em> are al dente and the sauce is creamy, 5 minutes. Stir in the shrimp and season with salt. Remove from the heat and let cool to room temperature. Stir in the egg whites and refrigerate for 1 hour.

  4. Shape the mixture into twelve 3 1/2-inch cakes, about 1/2 inch thick. Set them on a baking sheet and refrigerate for 1 hour.

  5. In a bowl, blend the mayonnaise, minced garlic and lemon juice. Whisk in 2 tablespoons of the oil and season with salt.

  6. In a large cast-iron skillet, heat 1 tablespoon of the oil. Add 3 cakes and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the cakes, reduce the heat to moderate and cook until heated through, about 3 minutes longer. Transfer to a plate and keep warm. Repeat with the remaining oil and cakes. Top the fideo cakes with the garlic mayonnaise and serve warm.

Suggested Pairing

The wines of northern Spain are a natural pairing with these crispy Catalan-inspired cakes—particularly the rosés, which have enough body to stand up to the chorizo.

Contributed By Photo © Tina Rupp Published March 2007





479908 recipes/crispy-pan-fried-shrimp-and-chorizo-fideo-cakes 2013-12-06T23:22:39+00:00 Ilan Hall fall|winter|pairing-of-the-day|frying|spanish|appetizers-starters|pasta-and-noodles|side-dishes|6 march-2007,Ilan Hall,Top Chef,shrimp cakes,fideo cakes,catalan appetizer,chorizo fideo recipes,crispy-pan-fried-shrimp-and-chorizo-fideo-cakes 479908
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