Rock Shrimp Cakes
- Contributed by Josiah Citrin
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
MAKES 2 DOZEN HORS D'OEUVRES
Recipe: Rock Shrimp Cakes
- MAKE-AHEAD
Ingredients
- 1/2 pound rock shrimp or shelled and deveined medium shrimp, finely chopped
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated lime zest
- 1 1/2 teaspoons finely grated lemon zest
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour, for dusting
- 2 large eggs, lightly beaten
- 2 cups finely chopped kataifi
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced chives
- Vegetable oil, for frying
- In a bowl, mix the shrimp with the orange zest, lime zest and 1/2 teaspoon of the lemon zest. Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and refrigerate until chilled, about 30 minutes.
- Put the flour, eggs and kataifi in separate bowls. Divide the shrimp mixture in half. Using lightly oiled hands, shape each half into twelve 1/3-inch-thick cakes. Dip each shrimp cake in the flour and shake off the excess. Dip the cakes in the egg, then coat with kataifi. Transfer to a plate and refrigerate until ready to fry.
- In a medium bowl, whip the cream until firm. Stir in the lemon juice, chives and the remaining 1 teaspoon of lemon zest. Season with salt and pepper.
- Preheat the oven to 300°. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add 6 to 8 shrimp cakes and fry over moderately high heat until browned and crisp, about 2 minutes per side; lower the heat to moderate if the oil gets too hot. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat the process with the remaining shrimp cakes, adding more oil to the skillet as needed.
- Arrange the shrimp cakes on a warm platter and top each one with a small spoonful of the lemon whipped cream. Serve the cakes hot or warm.
- From Hollywood & Vine
- Published March 2000





Get F&W Mobile Apps