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Shrimp Cakes

 
One serving costs about $11.77 One serving costs about $11.77 One serving costs about $11.77

$11.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy,pescetarian,pescatarian lunch,antipasti,main course,starter,snack,appetizer,main dish,antipasto,dinner,hor d'oeuvre
spoonacular Score:81%

Spoonacular Score: 81%

 

Shrimp Cakes requires roughly roughly 45 minutes from start to finish. For $11.77 per serving, you get a hor d'oeuvre that serves 1. Watching your figure? This pescatarian recipe has 1407 calories, 114g of protein, and 56g of fat per serving. It is brought to you by Foodista. 1 person were glad they tried this recipe. Head to the store and pick up pound shrimp, salt, butter, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. If you like this recipe, you might also like recipes such as Shrimp Cakes, Shrimp Cakes, and Shrimp Cakes.

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The King Estate Signature Collection Pinot Gris with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

King Estate Signature Collection Pinot Gris

Light straw with emerald green hue. Aromas of green apple, citrus, honeysuckle, white peach, apricot and floral notes. Flavors of pear, melon, lemon and lime, wet stone, kiwi and honey. The palate has a soft, rich entry, nice texture, good weight and a long, lively crisp finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb raw shrimp
raw shrimp
1
1  shallot
shallot
1 cup
1 cup green red bell pepper
green red bell pepper
1 tsp
1 tsp dried tarragon
dried tarragon
3 Tbsps
3 Tbsps mayonnaise
mayonnaise
1
1  egg white
egg white
1 cup
1 cup bread crumbs
bread crumbs
some
some salt
salt
some
some white bell pepper
white bell pepper
1 Tbsp
1 Tbsp butter
butter
1 Tbsp
1 Tbsp cooked bbq sauce
cooked bbq sauce
1 Tbsp
1 Tbsp capers
capers
some
some lemon wedges
lemon wedges
1 lb raw shrimp
1 lb
raw shrimp
1  shallot
1
shallot
1 cup green red bell pepper
1 cup
green red bell pepper
1 tsp dried tarragon
1 tsp
dried tarragon
3 Tbsps mayonnaise
3 Tbsps
mayonnaise
1  egg white
1
egg white
1 cup bread crumbs
1 cup
bread crumbs
some salt
some
salt
some white bell pepper
some
white bell pepper
1 Tbsp butter
1 Tbsp
butter
1 Tbsp cooked bbq sauce
1 Tbsp
cooked bbq sauce
1 Tbsp capers
1 Tbsp
capers
some lemon wedges
some
lemon wedges

Equipment

food processor
food processor
mixing bowl
mixing bowl
frying pan
frying pan
food processor
food processor
mixing bowl
mixing bowl
frying pan
frying pan


Instructions

Mince shrimp by hand or in food processor fitted with steel blade. Place minced shrimp in small mixing bowl along with shallot, bell pepper, tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and pepper to taste. Mix well; form into 4 cakes. Melt butter in medium skillet. Fry cakes over medium heat until golden, about 5 minutes a side. In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise and capers. Place 2 cakes on each plate. Serve sauce on top or on the side. Garnish with lemon wedges. Serve immediately. Yields 2 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $11.77
Ingredient
1 pound raw shrimp
1 shallot
1 cup green red bell pepper
1 teaspoon dried tarragon
3 tablespoons mayonnaise
1 egg white
1 cup bread crumbs
some white bell pepper
1 tablespoon butter
1 tablespoon cooked bbq sauce
1 tablespoon capers
Price
$9.06
$0.14
$0.75
$0.13
$0.21
$0.18
$0.42
$0.37
$0.12
$0.07
$0.31
$11.77

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Whether packed in salt or brine, it's a good idea to rinse capers to remove some excess salt. In case you're wondering what the difference between capers and caper berries is, capers are flower buds, while caper berries are the product of the same flower buds being allowed to mature and produce fruits (i.e. the caper berries!) Most sources say the two are not interchangeable, as they differ in both size and flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
1407 Calories
114g Protein
55g Total Fat
104g Carbs
76% Health Score
Limit These
Calories
1407
70%

Fat
55g
86%

  Saturated Fat
14g
90%

Carbohydrates
104g
35%

  Sugar
24g
28%

Cholesterol
1190mg
397%

Sodium
5339mg
232%

Get Enough Of These
Protein
114g
229%

Vitamin C
307mg
373%

Selenium
250µg
358%

Manganese
3mg
165%

Vitamin A
7510IU
150%

Phosphorus
1163mg
116%

Iron
17mg
95%

Calcium
921mg
92%

Vitamin K
90µg
86%

Vitamin B1
1mg
82%

Copper
1mg
80%

Zinc
11mg
76%

Vitamin E
10mg
70%

Folate
279µg
70%

Vitamin B12
3µg
64%

Vitamin B3
12mg
62%

Magnesium
244mg
61%

Vitamin B2
0.89mg
52%

Vitamin B6
0.98mg
49%

Fiber
10g
44%

Potassium
1295mg
37%

Vitamin B5
2mg
22%

Vitamin D
0.29µg
2%

covered percent of daily need

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