The only thing I would do differently next time would be allow the mix to get cold before forming my cakes, I was in a hurry and my mixture was still warm from the shrimp and the roasted corn and didn’t quite hold together as well as I would have liked. But I will definitely be making these babies again!
1/2 lb Shrimp Raw P&D Chopped
2 ears of Corn Roasted
1 Tbsp Roasted Red Pepper Chopped
2 Tbsp Red Onion Chopped
1 Tbsp Cilantro chopped
Juice of 1 lime
1/2 Tsp Zanzibar Zesta (or your favorite seasoning)
1 Tsp Isinango SamaZulu ( or your favorite seasoning)
1/2 cup Imperial sauce
1-11/2 cup Bread crumbs
1/2 cup Heavy Mayo (Hellman’s Quality)
1 large Egg
squeeze of Lemon Juice
Pinch of sea salt
Pinch of Pepper
dash of Worcestershire Sauce
1/2 tsp sugar
To begin with you need a half a pound of shrimp for this recipe and it will yield about 6 shrimp cakes depending upon how big you make them. Start by cleaning your shrimp, peel, devien and remove the tail. You want to chop the shrimp into small pieces but I still like to know they’re shrimp so not too small.
Grill two ears of corn if you can, if not use your oven to roast it, or just saute it. The grill did bring out some nice flavors! After the corn is cooled you have to cut it off the cob (frozen corn will work well if fresh is unavailable).
Saute your shrimp in Olive oil with a clove of chopped garlic, until it is almost done. Set aside to cool.
Make your Imperial sauce per the recipe above ( if you need more, use one egg for every cup of mayo).
Mix all of your ingredients in a bowl, except for the bread crumbs. Add your Imperial sauce, and blend everything together nicely. You want to add just one cup of bread crumbs to start with, depending upon how much moisture the shrimp and corn add you may need to add a little more. Now the secret is that the bread crumbs will continue to soak up some of the moisture so when you think the mixture is almost right, stop and let it rest for 5 minutes in the refrigerator. This way you avoid adding too much bread crumb and having the cake be dry. I like to saute my Shrimp Cakes, so before I do saute them I give them a quick coat in bread crumbs, they will saute better when lightly breaded, after sauteing these cakes will need 15 minutes in the oven, so this is a recipe you can prepare a day ahead of time if you need to, since you have to finish them in the oven anyway. These Cakes will bake very well also, in which case just cook them entirely just before you serve them 15-20 minutes.
You can make your own tarter sauce if you like, but I thought they would go really well with a fruit salsa.
Black Bean Salsa
1 small can black beans (good quality)
2 ears of corn roasted
1 large tomato diced
1/2 cup red onion diced
1-2 tablespoons chopped cilantro depending on your tastes
2 oz of Salsa (good quality and as hot as you like it)
sea salt to taste
This is a really simple salsa to make, you could even use frozen corn. I know what you’re saying, but some things I like to keep as simple as possible, its not always necessary to re invent the wheel with everything you make. Feel free to make everything from scratch if you want to, but I promise you this black bean salsa will not disappoint!