Asian Shrimp Cakes →

I found this recipe in our monthly Costco catalog and adapted it to my tastes. These Asian-inspired shrimp cakes can be served as a delicious light starter, or as a simple meal accompanied by a salad or vegetable of your choice. The original recipe called for mixing the shrimp mixture vigorously for 5-10 minutes to thicken the mixture to make shrimp balls to then flatten and fry. Being a lazy cook, I cut the mixing time in half and use a ¼ cup measuring cup to scoop the shrimp mixture onto a hot skillet and then slightly flatten each scoop. Much easier!  I highly recommend making your own Duck Sauce, but in a pinch, you can use store-bought duck sauce from your local supermarket. 

Asian Shrimp Cakes
Yield about 10 shrimp cakes 

INGREDIENTS
· 1 pound shrimp (31-40 count)
·  1 small carrot, shredded and chopped into small pieces
·  1/4 cup cilantro, finely chopped
·  2 teaspoons ginger (grated)
·  1 tablespoon minced scallion, white and pale green parts only. Save the healthy green stems to slice thinly for garnish.
·  2 teaspoons dry sherry
·  ½ teaspoon salt
·  1/8 teaspoon ground white pepper
·  2 teaspoons oyster sauce
·  2 teaspoons sesame oil
·  2 teaspoons of jalapeño, minced
·  ¼ teaspoon sugar
·  1 teaspoon cornstarch
·  2 tablespoons plain Panko
·  1 egg
·  3 tablespoons peanut or canola oil (for pan-frying)

 INSTRUCTIONS
1. Pat the shrimp dry with a paper towel. Lay them on a cutting board and lightly “smash” them with the side of a knife or cover them with plastic wrap and pound them lightly with a rolling pin; then coarsely chop them so you have ¼ - ½  inch pieces. (If the pieces are too big, the cakes will fall apart when you turn them in the frying pan.)
2. Using a vegetable shredder/peeler, or box grater, shred and then chop a small carrot into small pieces.
3. In a mixing bowl, combine the chopped carrot, cilantro, scallion, ginger, jalapeño, sherry, salt, white pepper, oyster sauce, sesame oil, sugar, cornstarch, Panko, and egg and mix well.
4. Add the chopped shrimp and mix well. If you don’t mix enough, the mixture will be too runny making it difficult to form the shrimp cakes in the frying pan.  Refrigerate the mixture uncovered in the fridge for at least a half-hour to an hour.
5. Heat a flat-bottomed frying pan over medium-high heat (nonstick or cast-iron works well), until it starts to smoke lightly. Add 2 tablespoons of oil and turn the heat down to medium. Use a ¼ cup measuring cup to scoop out the shrimp mixture onto the frying pan. Slightly flatten each mound of shrimp mixture so you end up with patties about ¾ in thick and about 2 ½ - 3 inches in diameter. (If you flatten the patties too much they will fall apart when you flip them.) To avoid overcrowding in the skillet, you may have to repeat this step with the remainder of the shrimp mixture.
6. Fry each side for about 3 minutes, until golden brown, turning over carefully. Add the last tablespoon of oil to the skillet if needed.
7. Serve hot garnished with the reserved green parts of the scallions thinly sliced and homemade Duck Sauce on the side.

Wine pairing: Chablis, Albariño, Viognier, Vermentino, Dry Riesling; chilled Rosé

Adapted from: https://thewoksoflife.com/chinese-shrimp-cakes/#recipe

Mexican Shrimp Cocktail →

When I lived in Mexico, I fell in love with the various regional versions of shrimp cocktails, especially from the Yucatán and Oaxaca in the south. So much so that I still prefer homemade “Mexican style” cocktail sauce to the bottled stuff available at your local market. If you would like to try an alternative to the typical ketchuppy shrimp cocktail served here in the States, give this version a try. I simplified the original recipe from the New York Times to make it more accessible without sacrificing the wonderful tangy complexity of the sauce. Buen apetito!

Mexican Shrimp Cocktail
Serves 6 as a starter, or 4 as a light meal with a green salad.

Ingredients for the sauce:

• 2 tablespoons green olives, chopped

• 3 tablespoons extra-virgin olive oil

• 1/4 cup ketchup

• 1/4 cup chili sauce

• 2 teaspoons fresh oregano (or ¾ teaspoon dried)

• 2 tablespoons parsley, roughly chopped

• 1 tablespoon jalapeño pepper, roughly chopped (more if you want more heat)

• 1/4 cup fresh lime juice

• 1/2 cup Clamato juice (or ¼ cup clam juice; ¼ cup bottled tomato juice)

• ½ an eight-inch Anaheim chile roasted, peeled, seeded, and chopped; half reserved (see *Note)

Ingredients for the pico de gallo:

• 1 cup tomatoes, seeded and diced

• 1/2 cup white onion, diced

• 1 teaspoon garlic, minced

• 1/4 cup cilantro, chopped

• 2 teaspoons minced jalapeño

• 1/2 teaspoon salt

Ingredients for the seafood:

• 1 avocado, peeled, pitted, and diced

• 1/2 reserved Anaheim chile, roasted, peeled, seeded, and diced

• 1 pound large shrimp (16-20 count) peeled, deveined, and boiled for two minutes, drained and plunged into cold water; 3 per person as an appetizer, or 5 for a light meal. Substitute medium shrimp if you prefer.

Preparation:
1. Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
2. Add the pico de gallo ingredients to the sauce.
3. Delicately fold in the avocado and shrimp. Spoon into ice cream-sundae or martini glasses and serve with warm tortilla chips.
4. Garnish with chopped cilantro.

*Note: place the chile under the broiler until charred (2-3 minutes per side). Put the chile on a plate and cover with another plate. Wait 5 minutes, uncover and the skin should peel off easily. Slice the chile lengthwise and scrape out the seeds.

*Note: for a great light summer meal, serve with a mixed green salad with a bit of crumbled goat cheese or Mexican cotija dressed with a light vinaigrette alongside the cocktail.

Wine pair: my first choices would be a Rosé, Chablis, or a Chardonnay/Viognier blend that would stand up to and complement the complex acid and spice in the cocktail. Stay away from heavy oaky Chardonnays or overly minerally whites.

https://www.epicurious.com/recipes/food/views/campechana-extra-mexican-seafood-cocktail
Adapted from Levi Goode at Goode Company Seafood in Houston.

Cajun Shrimp with Anise Flavored Parsnip Purée and Pickled Apples →

Parsnips don’t get no respect! A few years ago, we were having dinner at Hen of the Woods in Waterbury, VT. We ordered a starter that paired anise-flavored, pureed parsnips, pickled apples, and lobster meat. Wow! I’ve been hooked ever since. I adapted the recipe and substituted spicy shrimp for the lobster to compliment the creamy, licorice-flavored parsnips and tangy pickled apples. I hope you enjoy it.

Photo: c. foodblogchef 2019

Serves 4

Ingredients:

• 8 Cajun Shrimp (recipe below)

• Parsnip Purée (recipe below)

• 2-3 tablespoons Pickled Apples (recipe below)

• 3 tablespoons lightly toasted Panko bread crumbs.

Preparation:

1. Dice pickled apples to 1/4 inch pieces and mix into warm parsnip purée.

2. Cook the shrimp. (*Note: if you only want to cook 8 shrimp, adjust the marinade to 1/2 cup and broil the shrimp.)

3. Mound a couple of tablespoons of purée on each plate and top with 2 shrimp.

4. Sprinkle with toasted Panko.
   

1. Cajun Shrimp

Serves 4 alone as an appetizer
Ingredients:

• 1/2 cup olive oil

• 2 tablespoons Cajun or Creole seasoning

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley

• 1 tablespoon honey

• 1 tablespoon soy sauce

• Pinch of cayenne pepper

• 1 pound uncooked large shrimp, shelled, deveined

• Lemon wedges

• French bread

Preparation:

1. Combine the first 7 ingredients in a 9x13-inch baking dish.

2. Add shrimp and toss to coat. Refrigerate 1 hour.

3. Line a sheet pan with tinfoil and pour on the shrimp and marinade.

4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally.

5. *Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook.

6. Garnish with lemon wedges and serve shrimp with French bread.

   Adapted from: https://www.epicurious.com/recipes/food/views/spicy-baked-shrimp

2. Parsnip Purée

Ingredients:

• 5 medium parsnips, peeled and chopped into 1/2-inch-thick slices

• 3 tablespoons sour cream or crème fraîche (available in the dairy section of your market)

• 2 cups chicken stock or low-sodium chicken broth (or water)

• 1-2 star anise pods

• 1/2 tablespoon fine sea salt

• 1 teaspoon freshly ground black pepper

Preparation:

1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover.

2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes.

3. Remove the parsnips with a slotted spoon to a food processor or blender.

4. Reduce the chicken stock with the Star Anise by a half.

5. Working in 2 batches, pureé hot parsnips sour cream or crème fraîcheuntil smooth.

6. Continue to add small amounts of the reduced anise-flavored stock to the puree until you have a creamy smooth puree.

3. Pickled Apples

Ingredients:
• 1 red apple such as Gala or Honey Crisp
• 1/4 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pickling spice from the market

Preparation:

1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.

3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.)

4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Anise Flavored Shrimp, Frico, and Delicata Squash with Pomegranate, Pistachio Relish →

This is an elegant starter for a special meal. It takes a bit of prep work, but the results are worth it. Make the Fricos a day ahead. They will keep for a couple of days in an air-tight container. Try not to eat them all before you make the shrimp and relish.

1. PARMESAN FRICOS (CHEESE CRISPS)

Ingredients:

• 1- 8 ounce piece Parmigiano-Reggiano

• 2 1/2 tablespoons all-purpose flour

• 1/2 teaspoon black pepper

• 3/4 teaspoon herbes de Provence, optional

• ½ tbs lemon zest

  *Note: make the Fricos first and store them between sheets of parchment paper. They will keep for a couple of days in an airtight container.

Directions:

Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also.

1. Using the largest holes on a box grater, coarsely shred the cheese.

2. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.

3. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.

4. Flatten each mound slightly with your fingertips to form a three-inch round.

5. Bake the fricos until golden, about 10-12 minutes.

6. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.

   *Frico recipe adapted from: https://www.splendidtable.org/recipes/lacy-parmesan-frico

2. ROASTED DELICATA (or ACORN) SQUASH WITH POMEGRANATE-PISTACHIO RELISH

RELISH:

Ingredients:

• 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin)

• 2 tablespoons unrefined coconut oil, melted

• sea salt

• freshly ground black pepper, to taste

• 2 tablespoons unrefined, cold-pressed olive oil

• 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses

• ½ teaspoon sea salt

• 1 cup pomegranate seeds (or dried cranberries, or dried cherries)

• ½ cup pistachio nuts, toasted

• 2 small shallots, chopped (or 1 medium)

• 3 Tablespoons fresh mint, chopped

  *Note: this makes about six servings

Directions:

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.

2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

3. Arrange the squash rings on small plates and spoon relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce)

   *Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/

3. ANISE FLAVORED SHRIMP

1. Saute 6 extra large shrimp for one minute on each side.

2. Add 2 tablespoons of anise flavored liquor (Anisette, Pastis, Pernod), stir the shrimp briefly to coat with the liquor and remove from heat.

4. ASSEMBLE THE PLATES:

1. Gently stand a Frico on edge vertically into the mounded Relish and place an Anise Flavored Shrimp on the Relish leaning against the Frico.

2. Serve at room temperature.

*Note: a soft Loire Valley Sauvignon Blanc or a Viognier pairs nicely with this dish.