Shrimp Cakes By Don

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.