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!
Shrimp Cakes
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
Imperial Sauce
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!
More recipes from my site
Crab Imperial Stuffed Chicken Breast with a lemon horseradish sauce- Shrimp Étouffée Recipe for down home Louisiana Cookin’
- How to Make Pan Seared Scallops with a Summer Corn Medley – Around the Kitchen Table
- Restaurant Style Stuffed Flounder Recipe – Delicious Date Night Dinner
- Save The Bay – Chesapeake Bay Ray and Ask Chef Dennis
- How to Make Chicken and Shrimp Pepperoni – Backstage at Around the Kitchen Table
Candace says
I make Black Bean Salsa quite a bit…but mine never looks that good! And the shrimp cakes…..oh my goodness! I wish I had some of those right now. Thanks, Dennis!
Candace
ladymorgiana says
I love the recipe for cakes and fruit salsa – I will have to give it a try 🙂
Lisa says
Shrimp cakes sound delicious! I've never had these before, but I'd love to try them one day. Thanks for your recipe!
lacey - a sweet pea chef says
This looks great, Dennis! I just recently made some crab cakes, but shrimp cakes sound delicious, too! Love the fruit salsa.
Anne says
These shrimp cakes look delicious! I've had crab cakes, but never thought about expanding that to shrimp. I love corn, red peppers and cilantro together, so I imagine they blend nicely here.
Enjoy your new school year! 🙂
Shirley says
I love the salsas! They look so fresh and delicious.
Indonesia Eats says
Never go wrong to macth shrimp cakes with salsa. Perfect for my husband who is a pescetarian.
Kaz says
That looks so good! I could see myself just making a meal out of that black bean salsa — slide a bag of corn chips my way and I'm set. 😀 Wonderful recipes, thanks!
Debbie says
Oh I love fruit salsa! It is such a pleasant summer garnish for spicy foods! I can't believe I never thought to use shrimp to make cakes…I hardly ever make crab cakes because crab is expensive, so this is great. Thanks!
Lori says
What a great idea. I will have to give these a go.
Wegmans got started here in Rochester. It always tickles me when people in other cities talk about Wegmans. They are grocery store marketing experts- arent they? They got it goin' on.
Kelsey says
FRESH SALSAS!!! i get so excited when we go to bbqs or friends' homes and they make a bunch of different salsas to plate with the meal. i love scooping a bunch of everything, and id definitely take extra of the black bean salsa 🙂 🙂 mmmmm
Nirmala says
I love me a good black bean salsa! So simple and fresh. And the shrimp cakes! Can't wait to make them.
denise @ quickies on the dinner table says
Oops! HERE's the salsa I loved so much LOL Sorry about that Dennis *blush*
Love me some crab cake any time but your shrimp version is stellar! The salsas are just the perfect accompaniment 🙂
Salsa Verde says
Tempting dishes with fantastic colours and so gorgeous!!
Cheers,
Lia.
Daniela says
Sai che non conoscevo questa ricetta, dalle mie parti in Veneto si fa una frittata con dei piccoli gamberi. La tua ricetta mi incuriosisce e la voglio provare.Ciao Daniela.
Jessie says
(I knew it wouldn't be a Chef Dennis post without SOME mention of squash blossoms 😉 )
I would never have thought of shrimp and corn in a crab cake, but these are sensational! Your girls are lucky to have you guiding them in the culinary world! Good luck with the beginning of the school year!
Kate says
The black bean salsa and the shrimp cakes look great but the fruit salsa??? I want some right now! That looks fantastic. TJ's used to sell pineapple salsa but discontinued it. I've mourned ever since and haven't gotten around to making my own. So, now, I'll have to try it! Best, Kate @ kateiscooking
momgateway says
I've always wondered how to make imperial sauce…thanks, Dennis!
Karolina says
I love the idea of any fish or seafood cakes. I have made a salmon fishcakes last week, Thai style.
http://sensesinthekitchen-karolina.blogspot.com/2010/08/salmon-fishcakes.html
I realy like your salsa and will try it next time when fishcakes on the menu. 🙂 Cheers!
Eden says
I love shrimp cakes! mainly because for some odd reason, I dont love crab. I dont mind it, but its not my favorite seafood. I will be trying to make these soon as a I just bought some fresh shrimp the other day! I make a mean blueberry fruit salsa that I think will go well! I once did a catering gig for an engagement party and I had to make hundreds of little crab cakes and I thought I was going to gag at the site of another crab cake! anyhow, 'm all about any other seafood cake!
Emily Malloy says
Yum. I love everything you have posted here.
The salsas look divine.
Karen says
The fresh fruit salsa looks fantastic! I've been inspired to cut up that pineapple that's on my counter. Thanks for the great summery salsa idea!
fortheloveofyum says
I'm so sad that summer is almost over, The shrimp cakes are a beautiful farewell to summer!
Rita says
Your recipes are always perfection and this one is no exception. I love that you added roasted corn and those salsas reall yhit the spot. You make it all very inviting.
Rita
foodandthriftfinds says
Chef Dennis…I'm so glad we became friends through Foodbuzz. Your blog is amazing, the photos are so vibrant with colors, that I can visualize the fragrance and the flavors of each and every dish you feature. The shrimp cakes, and the duo salsas are a different variations of mine. Absolutely fabulous! A must try!
Pacheco Patty says
Scrumptious collection of recipes to celebrate the end of Summer, can't believe it's September:( We've had below average temperatures this year, the opposite of your sweltering heat waves, weird weather this year. At least we're eating well, lol! Thanks for sharing your recipes:)
Foodessa says
With tempting shrimp cakes like those…who could keep their fingers off of them as soon as they're ready ;o)
Other than cilantro (not a fan)…I'll have this whole wonderful meal you've prepared…excelent use of fresh ingredients;0)
Ciao for now,
Claudia
Mary says
I can't find a thing I don't like about this recipe. It sounds perfect for a late summer meal. I hope you are having a great day. Blessings…Mary
FrouFrouBritches says
Okay, I'll admit that I hate pineapple so I don't see that happening, but the shrimp cakes and the black bean salsa look WONDERFUL! I've never made salsa of any kind. I need to try this. Thanks Dennis!!!
jen cheung says
yumm!!! Summer shrimp cake with corns in them! perfect for a dish. you never fail to amaze me!!! Chef dennis – you gotta teach me some techniques in cooking cuz i suckkkk!! hahaaha
Have a fabulous week!!
jen @ http://www.passion4food.ca
The Mom Chef says
Oh my heavens. I honestly think I want the Imperial Sauce more than the shrimp cakes, though those look incredible too.
Jen_from_NJ says
Now that is some delicious looking food! My younger daughter just started college and is suffering from bad dining hall food – if only they had someone with your talent and passion. *sigh*
Biren says
Those shrimp cakes look really delicious. I like the fresh fruit salsa too. A little sad that summer is coming to an end. Time to get back to the grind.
theUngourmet says
I've had crab cakes but not shrimp cakes. I would love to try these. I am in love with your side salads as well. The fresh fruit salad is so lively and colorful. I wish you could have sent some of your warm summer over to the Pacific NW!
Flyover Foodie says
Shrimp cakes! How have I never heard of these!?! Thanks for sharing.
Juliana says
Dennis, I never had shrimp cakes…they look awesome with the sauce…and the salsas look so yummie, specially the fruit one 🙂
Cheryl says
I have never made shrimp cakes before, what a great idea and the addition of corn, excellent!
Kayte says
Everything on your plate looks healthy and delicious and is so pretty. I will need to be on the lookout for a few of those spice/seasonings you mentioned in the recipes as I am not familiar with them…always fun to try new things and learn!
Marisa says
I used to make something very similar to those shrimp cakes at the last restaurant I worked at so I can imagine how great they taste!Both of the salsas sound perfect. A little bit of that fruit salsa on top of those shrimp cakes, and your going to have a hard time trying to pull me away from them! 🙂
Joanne says
I felt like summer was over when I stepped into a classroom yesterday…it was depressing. But coming here has cheered me up! With all of this salsa and these fabulous shrimp cakes, how could I stay sad?
Anonymous says
I just found you site by way of SEE_GIRL_COOK…
Love your site. I'll definitely be back!
Julie M. says
Yum! This is one of those recipes where you look at it and can't believe you never thought of it. We are huge lovers of crab cakes, so I need to try these shrimp cakes.
And black bean salsa, well let's just say I could eat an entire bowl myself, I really love the stuff!
Good luck with your return to school, I'm sure it will go smoothly!
Barbara says
Love those shrimp cakes with the fruit salsa, Dennis. And such a pretty presentation!
Kristen says
What a fantastic meal. The fruit, the beans, the shrimp, the corn…what a flavor frenzy!
My Girard's dressing recipe is finally posted. It turned out very well.