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Pan-Fried Shrimp Cakes With Arugula And Watercress Salad

by Mercedes Sandoval and Karlee Rotoly

Ingredients

for 4 servings

Shrimp Cakes

  • 1 lb
    fresh shrimp, peeled and deveined (455 g)
  • 1 medium shallot, minced
  • 1 jalapeño, minced
  • 2 large eggs, beaten
  • ¾ cup
    panko bread crumbs (40 g)
  • 1 tablespoon
    fresh chives, minced
  • 1 lemon, zested
  • 1 teaspoon
    smoked paprika
  • ½ teaspoon
    cayenne
  • kosher salt, to taste
  • ½ lemon, juiced
  • 1 teaspoon
    worcestershire sauce
  • ¼ cup
    high-heat cooking oil, such as peanut or organic canola (60 mL)

Roasted Red Pepper Sauce

  • 8 oz
    roasted red pepper, 1 jar, drained, liquid reserved (225 g)
  • 2 tablespoons
    red wine vinegar
  • 2 tablespoons
    raw almond
  • ½ small shallot, roughly chopped
  • 2 cloves garlic
  • 1 pinch salt
  • ¼ cup
    extra virgin olive oil (60 mL)

Salad

  • 4 cups
    arugula (80 g)
  • 4 cups
    watercress (135 g)
  • 1 drizzle olive oil
  • 1 lemon, juiced
  • 1 pinch kosher salt
  • 1 pinch pepper
    Calories 643
    Fat 52g
    Carbs 23g
    Fiber 2g
    Sugar 5g
    Protein 34g

Estimated values based on one serving size.

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Preparation

  1. Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
  2. In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
  3. Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
  4. Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
  5. Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
  6. Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
  7. Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
  8. Enjoy!
  9. Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
  10. Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
  11. Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
  12. Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams
 

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