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North and Mouth

American

Salish Lodge Shrimp Cakes

April 3, 2018

A few weeks ago my husband and I went away for the weekend to the Salish Lodge at Snoqualmie Falls in Washington and took an awesome French cooking class together.
{This is the Salish Lodge: I edited this pic from online, because my angle didn’t do it as much justice} This is us, chopping away! {We learned some good skills!} 

I thought the course would last a couple of hours, and end around dinner– but it started at 3pm and didn’t end until MIDNIGHT! During that time we cooked and ate duck pate, shrimp cakes with hoisin sauce, duck confit, Steak au Poivre, salad Provençal, shrimp and scallops with flambeed Pernod, Coquilles st Jaques au Basilic, and were supposed to end the night with the millefeuilles aux framboises for dessert– but we ran out of time, and room!
Of all the incredible things we cooked and ate there, these shrimp cakes were the star, and everyone’s favorite. Light and healthy, full of flavor and texture and just enough ginger to come through to make them taste so fresh and well balanced.

The following Sunday we made them together. It was fun being in the kitchen together– listening to music, chopping and mixing away, until we realized it was daylight savings and we had 10 mins to get to church!

Luckily these crab cakes are best chilled for a couple of hours before cooking. We doubled the recipe and made a big batch for our family to eat for a couple of days, and our kids loved them! Next time, we’ll freeze some and pull them out for a special occasion.

Shrimp Cakes

Serves: 12 hockey puck sized or 24-30 appetizer style cakes
Time: 30 mins prep & 5 mins cooking time

Ingredients

1 1/2lbs raw shrimp, peeled and de-veined
1 lb raw bay scallops, fresh or frozen
2 Tbsp peeled and minced fresh ginger
2 Tbsp minced green onion
2 Tbsp red bell pepper, finely diced
1 bunch cilantro leaves, finally chopped
3 cups fresh white breadcrumbs
salt and freshly ground black pepper
1/4 tsp cayenne
Peanut or canola oil for frying

Instructions

1. Press all of the moisture out of the scallops with a paper towel. In a food processor, pulse the shrimp, transfer to a mixing bowl, pulse the scallops separately, and transfer to the same bowl.

2. Fold in the ginger, scallions, peppers, cilantro, and season with salt, pepper and cayenne to taste.

3. With your hands, form hockey-puck sized cakes. In a separate dish, filled with fine white bread crumbs, coat each cake with the bread crumbs and set aside on parchment or wax paper. The cakes should hold up easily. Chill in the fridge for an hour, up to 3 hours.

4. Finish in the fryer at 375degF for 1 to 1 1/2 mins, being careful not to overcook.
Garnish with cilantro.

Notes

Serving suggestions: a sweet red chili sauce, hoisin sauce, oyster or fish sauce, or a miso flavored Aioli.


Enjoy guys <3
<3 Sarah

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