| 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 - [email protected] Converted by MM_Buster v2.0l.
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