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    • Shrimp Cakes

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    CATEGORY CUISINE TAG YIELD
    Eggs St. Louis Post3 2 servings

    INGREDIENTS

    1/2 lb Raw shrimp; peeled, deveined
    1 Shallot; peeled, chopped fine
    1/4 c Finely chopped red or green bell pepper
    1/4 ts Dried crushed tarragon
    3 tb Mayonnaise; divided
    1 Egg white
    1/4 c Bread crumbs
    Salt
    Freshly ground white pepper
    1 tb Butter
    1 tb Prepared cocktail sauce
    1 tb Capers
    Lemon wedges

    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.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Bev Bennett
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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