| 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
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