We had some spot prawns (huge) in the freezer and Don thought these could be as tasty as his Crab Cakes. Well, everyone, it works and they are fabulous. Served with a lovely Bearnaise sauce, rice and micro greens. it was perfect.
- 1 pound raw spot prawns, peeled and deveined
- 3/4 cup saltine cracker crumbs
- 3 tbsp. sliced shallots
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 eggs
- 1 tsp. lemon zest
- 4 tbsp. olive oil
- 1/4 tsp. Dijon Mustard
- pinch of Old Bay seasoning
Optional: sour cream and lemon wedges for serving,
Place shrimp in bowl of food processor and pulse coarsely only. Do not make a paste.
Transfer to a bowl and add the saltine crumbs, salt, pepper, eggs and lemon zest, stirring gently to combine. Now form into 6 cakes.
Heat the olive oil in large pan over medium high heat. Add the shrimp patties in single layer and cook for 4-5 minutes each side or until golden brown.
Bearnaise Sauce
- 1/4 cup white wine vinegar
- 1/2 cup white wine
- 2 shallots chopped
- 1 sprig fresh tarragon
- 4 egg yolks
- 3/4 cup butter, melted and cooled
- 1 tbsp. chopped fresh tarragon
- salt and pepper
In a blender add eggs, vinegar, white wine, shallots and tarragon.
Slowly add melted butter until emulsified. Remove from blender and add pinch of salt and pepper.
When serving, top with a sprinkle of chopped tarragon.
Serve over a mound of rice, topping with bearnaise sauce or sour cream, adding a small bunch of micro greens and have a glass of chilled white wine.
