SHRIMP. SCALLOP AND ASPARAGUS CAKES
Make and share this Shrimp. Scallop and Asparagus Cakes recipe from Food.com.
Provided by RSHDiva
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
- Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
- Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
- Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
- Note: I add a little lime juice, garlic and ginger and don't use salt.
Nutrition Facts : Calories 645.4, Fat 48.3, SaturatedFat 10.9, Cholesterol 276.2, Sodium 347.7, Carbohydrate 18.8, Fiber 2.8, Sugar 3.2, Protein 35.9
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Haseeb Buzdar
h5@gmail.comOverall, I thought these cakes were pretty good. They were easy to make and they tasted great. I would definitely make them again.
Imadul Islam
i-imadul@yahoo.comThe cakes were a bit bland. I think I'll add more herbs and spices next time.
Rana Naveed Ahmed
r_ahmed@aol.comThese cakes were a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Ameya Thakur
thakur_a@gmail.comI made these cakes for my family and they loved them! They were crispy on the outside and tender on the inside. The sauce was also delicious.
Monika Prema
prema.m8@yahoo.comThese cakes were perfect for a light lunch or dinner. They were also a great way to get my kids to eat seafood.
Warren Warren
w74@gmail.comI loved the combination of shrimp, scallops, and asparagus in these cakes. The sauce was also delicious.
Phoebe Akowuah
pa35@gmail.comThese cakes were a great way to use up leftover shrimp and scallops. They were also a fun and easy appetizer to make.
Assd Adss
adssa86@hotmail.comOverall, I thought these cakes were pretty good. They were easy to make and they tasted great. I would definitely make them again.
yasmeen akram
ayasmeen@gmail.comThe cakes were a bit dry. I think I'll add more moisture to the mixture next time, maybe some grated zucchini or finely chopped carrots.
The Stormtrooper
the@gmail.comThese cakes were a bit too salty for my taste. I think I'll reduce the amount of salt in the recipe next time.
Hani Love
hl@aol.comI've been looking for a good seafood cake recipe and this one is definitely it! The cakes were flavorful and moist, and the sauce was perfect. I'll be making this recipe again and again.
Adeeba Khan
ka16@aol.comThese cakes were delicious! I made them for a brunch party and they were a big hit. I would definitely make them again.
Laura Cervantes
cervantes_l49@yahoo.comI followed the recipe exactly and the cakes turned out great! They were crispy on the outside and tender on the inside. The sauce was also delicious.
Millie Broughton
millie.b62@hotmail.comThese shrimp, scallop, and asparagus cakes were a hit at my dinner party! The flavors and textures were amazing, and the cakes were cooked to perfection. I'll definitely be making this recipe again.