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Oregon Shrimp Cakes with Spicy Apricot Sauce

A delicious starter or light entree filled with fresh ingredients and Oregon shrimp!





Oregon shrimp are small, sweet and so perfect for salads, soups, as a garnish, and of course, in these luscious shrimp cakes. I've paired these shrimp cakes with a simple apricot sauce made with apricot preserves, fresh ginger and chili sauce. They are also fantastic when served with a chilled Oregon chardonnay or dry Riesling.


Oregon Shrimp Cakes with Spicy Apricot Sauce


Ingredients


  • 1 pound cooked small Oregon shrimp, patted with a paper towel to catch excess moisture

  • 1/3 cup chopped green onion/scallions, about 3 large green onions

  • 2 tablespoons lemon juice

  • 1 tablespoon Dijon mustard

  • 2 tablespoons chopped cilantro

  • 1 teaspoon grated fresh ginger

  • 1 egg, lightly whisked

  • 1 tablespoon Old Bay Seasoning

  • 1 cup panko breadcrumbs, add a little more as needed

  • ½ teaspoon black pepper

  • 1/2 cup mayonnaise

  • 2-3 tablespoons ghee, avocado oil or extra-virgin olive oil for frying


Apricot Ginger Sauce

  • ½ cup apricot preserves

  • 1 teaspoon grated fresh ginger

  • 2 tablespoons of Thai sweet chili sauce

  • ¼ cup white wine

 

Instructions


  1. In a small sauce pan, heat the preserves, grated ginger, chili sauce and white wine over medium heat.  Let is simmer for a few minutes then take off the heat.  When it cools it will thicken.  Just re-heat the sauce to thin.

  2. Finely dice the bay shrimp and mix together with scallions, lemon juice, Dijon, cilantro, ginger, egg, old bay seasoning, pepper and bread crumbs.  Add a dash of hot sauce if desired.  Due to variances in the moisture of bay shrimp, adding additional panko or mayonnaise may be needed.

  3. Chill for about 15 minutes in the refrigerator.  Form 3-inch round patties and place them on a cookie sheet or plate.  As with all seafood cakes, the mix is delicate so use light hands when handling and turning in the skillet.

  4. Heat a large skillet over medium heat and add the ghee or oil.  When the oil is hot, but not smoking, add several shrimp cakes to the pan and brown on both sides.  Transfer to a paper towel lined plate and repeat the process until all shrimp cakes are cooked.   

  5. Serve with Apricot Ginger Sauce

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