Shrimp Cakes With Creamy Egg Herb Dressing

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Ingredients Yields 4 servings

For the Shrimp Cakes

1.25 lb shrimp (peeled, deveined, and coarsely chopped)
1 large egg yolk (lightly beaten)
1 tbsp, chopped shallots (finely chopped)
1 tbsp parsley - dried (finely chopped)

For the Dressing

1 clove garlic (finely chopped)
1 tsp, leaves thyme - dried (finely chopped)
1 tsp rosemary - dried (finely chopped)
1 tsp sage dried (finely chopped)

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Instructions

  1. 1
    For the Shrimp Cakes: Place the chopped shrimp in a food processor. Pulse a few times until finely chopped. Scrape into a bowl.
  2. 2
    Add the egg yolk and next 7 ingredients (through black pepper) and mix lightly with your fingers. Divide the mixture into 8 even portions and shape each into a puffy disk (handle gently--dont press hard to flatten), about 2 inches in diameter.
  3. 3
    Place the cakes on a plate and cover lightly with plastic wrap. Refrigerate 30 minutes. (Refrigeration helps the ingredients stay together during cooking.)
  4. 4
    Heat a large nonstick skillet over medium-high heat and add the olive oil, swirling to coat.
  5. 5
    Cook the shrimp cakes until golden brown on the bottom, 2-3 minutes. Turn and cook until golden on the other side, 2-3 minutes longer.
  6. 6
    Plate the cakes and drizzle with dressing (recipe follows), passing remaining dressing at the table.
  7. 7
    For the Dressing: Place the egg yolks, garlic, mayonnaise, and lemon juice in a small food processor and process until smooth. Season with salt and pepper.
  8. 8
    With the processor running, gradually add the oil, processing until creamy. Transfer to a bowl and stir in the chopped herbs.

Step by Step Photos

step 1
Mixture of spices and egg yolk.
step 2
Finely chopped shrimp, ready to mix with herbs.
step 3
step 4
step 5
Finely chop the herbs with a knife and stir them into the creamy ingredients after processing. Chopping the herbs in the processor along with the mayo and egg yolks may turn the light-yellowish cream into dull, greenish-gray.
step 6
A creamy, lemony sauce made with egg yolks and loaded with fresh herbs adds rich and savory flavor to finish the cakes.
step 7
Fish and seafood cakes are commonly made with salmon, cod, crab, and lobster, but shrimp makes tasty cakes too. A few whirls in a food processor gives the shrimp the right texture to combine easily with other ingredients and hold together during cooking.

Calorie Breakdown

This shrimp cakes with creamy egg herb dressing recipe has an estimated 233 calories per serving, with 4 servings overall.

For the Shrimp Cakes Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
1.25 lb shrimp 444 6 6 0 85
1 large egg yolk 54 4 1 0 3
0.333 cup panko 67 0 13 1 2
1 tbsp, chopped shallots 7 0 2 1 0
1 tbsp parsley - dried 5 0 1 0 0
2 tsp lemon juice 2 0 1 0 0
1 tsp dijon mustard 2 0 0 0 0
1 pinch sea salt 0 0 0 0 0
1 pinch black pepper 3 0 1 0 0
2 tsp olive oil 80 9 0 0 0
For the Dressing Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
1 tsp lemon juice 1 0 0 0 0
1 pinch sea salt 0 0 0 0 0
1 pinch black pepper 3 0 1 0 0
2 tsp olive oil 80 9 0 0 0
2 hard boiled egg yolk 100 10 2 0 6
1 clove garlic 4 0 1 0 0
0.333 cup low fat mayonnaise 73 5 10 2 0
1 tsp, leaves thyme - dried 3 0 1 0 0
1 tsp rosemary - dried 4 0 1 0 0
1 tsp sage dried 2 0 0 0 0
Recipe Overall 933 45 38 5 97
Per serving 233 11 10 1.1 24

More Recipes

Calories 111

Per 1 servings of 4
Protein
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Carbs
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Fat
{{result.fat|number:0}}%
Fat
5.3g
Saturated Fat
1g
Cholesterol
169mg
Sodium
605mg
Carbohydrates
4.6g
Fiber
0g
Sugar
1g
Protein
11.6g
Vitamin A
182%
Vitamin C
2%
Calcium
51%
Iron
1%

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