Shrimp Cakes with Ginger Butter



This picture didn't turn out very well, so I will replace it when I make them again.  Jud liked them more than I did, but I would definitely make them again. I saw this recipe on Giada De Laurentis' show. Mini Shrimp Cakes with Ginger Butter







Printable Version:   Shrimp Cakes with Ginger Butter
Shrimp Cakes:
3 tablespoons vegetable oil
5 large button mushrooms, stemmed, chopped into 1/4 inch pieces
2 large shallots, minced
1 medium carrot, diced into 1/4-inch pieces
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
zest on 1/2 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil, plus extra as needed for frying shrimp cakes

Ginger Butter:
1 stick unsalted butter, at room temperature
One 1/2-inch long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
2 teaspoons soy sauce

Directions:
For the shrimp cakes--Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots, and carrots. Cook, stirring frequently, until the carrots begin to soften, 6-7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. For the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

For the ginger butter--Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch thick pieces and place on cooked shrimp cakes.