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    Score Big with New Orleans Style Barbecue Shrimp Cakes

    We are a “City of Champions”, right? Let’s do our job and serve up some trophy-worthy appetizers during Sunday’s big game. These New Orleans Style Barbecue Shrimp Cakes are salty, spicy, and easy to pop into your mouth during exciting plays. They can also be made one day prior to kickoff to avoid any party time fumbles. Go Pats!

    Shrimp Cake Ingredients
    6 round butter crackers, broken into small pieces
    2 whole sprigs plus 1 teaspoon minced rosemary, divided
    2 tablespoons minced parsley, divided
    ¼ teaspoon salt
    ⅛ teaspoon black pepper
    Pinch cayenne pepper
    2 teaspoons lemon juice
    1 tablespoon Worcestershire sauce
    2 teaspoons Louisiana® hot sauce
    1½ pounds peeled and deveined shrimp, chopped into small chunks
    4 tablespoons unsalted butter, divided
    40 to 45 round butter crackers for serving

    Sauce Ingredients
    ¼ cup mayonnaise
    Pinch salt
    Pinch cayenne pepper
    1 tablespoon grated shallot
    2 teaspoons lemon juice
    1 teaspoon Louisiana® hot sauce
    3 to 4 dashes Tabasco® hot sauce

    Directions
    Place the broken butter crackers into a food processor with 1 teaspoon minced rosemary, 1 tablespoon minced parsley, salt, black pepper, and cayenne pepper. Pulse the machine to blend the ingredients together. Add the lemon juice, Worcestershire sauce, Louisiana® hot sauce, and chopped shrimp to the bowl of the food processor with the breadcrumb mixture. Pulse again until the breadcrumb mixture is absorbed into the shrimp but some shrimp are still chunky.

    Use a small ice cream scoop or greased hands to form small cakes, about 1½ teaspoons each. They will be sticky, so it’s best to place the finished cakes on a piece of greased parchment or waxed paper.

    Preheat an oven to 250 degrees Fahrenheit and line a sheet pan with parchment paper or foil.

    Melt two tablespoons of butter in a large nonstick skillet, set over medium-high heat. Add one of the rosemary sprigs to the butter and cook for 10 seconds. Gently place half of the shrimp cakes into the pan, in a single layer and cook for 90 seconds on each side. Remove the browned shrimp cakes to the lined sheet pan. Discard the used butter and rosemary sprig.

    Repeat this process with the remaining 2 tablespoons butter and rosemary sprig, and the uncooked shrimp cakes.

    Once all cakes are cooked and arranged on the sheet pan, pop them directly into the warm oven for 10 minutes to ensure that all cakes are warmed through. Alternatively, you can cover the browned shrimp cakes with plastic wrap and store them in the refrigerator until guests arrive. Bake them for 12 to 15 minutes at 350 degrees Fahrenheit when you’re ready to serve.

    Combine all sauce ingredients in a small bowl and stir until smooth.

    Arrange the shrimp cakes on the round butter crackers and finish with a drizzle or small dollop of the sauce and a sprinkle of the remaining minced parsley.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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