Best 2 Shrimp And Potato Cakes Recipes

**Succulent Shrimp and Potato Cakes: A Culinary Symphony of Flavors and Textures**

Embark on a delightful culinary journey with our tantalizing shrimp and potato cakes, where the briny sweetness of succulent shrimp harmonizes perfectly with the earthy comfort of tender potatoes. Savor the crispy exterior that yields to a soft, flavorful interior, infused with a symphony of aromatic herbs and spices. Accompanied by three delectable dipping sauces, these shrimp and potato cakes elevate any occasion, whether it's a casual family gathering or an elegant dinner party. Get ready to tantalize your taste buds with this irresistible combination of seafood and potato, transformed into a culinary masterpiece.

Here are our top 2 tried and tested recipes!

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce image

Categories Garlic Onion Shellfish Appetizer Bake Sauté Shrimp Hot Pepper Sweet Potato/Yam Winter Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix
All purpose flour
Slaw Chayote
Chipotle Tartar Sauce

Steps:

Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
*Available in Asian markets and in the Asian foods section of some supermarkets.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

SHRIMP AND POTATO CAKES

Shrimp and Potato Cakes image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 large Idaho potatoes
1/2 cup white onion, diced
1/4 cup chopped chives
1/2 pound baby shrimp
1 egg beaten
2 gloves garlic, minced
1 teaspoon blackening spice
1 lime, juiced
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 cup canola oil, for frying

Steps:

Lemon aioli or Thousand Island dressing, for serving
Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
Remove from refrigerator and slowly add the flour, mixing well.
Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

Tips:

For crispy potato cakes, use a combination of mashed and grated potatoes. The grated potatoes add texture and help the cakes hold together.
Be sure to squeeze out as much moisture as possible from the potatoes before adding them to the shrimp mixture. This will help prevent the cakes from becoming soggy.
Use a large skillet to cook the potato cakes in so that they have plenty of room to spread out and crisp up.
Don't overcrowd the skillet when cooking the potato cakes. If you do, they will not cook evenly.
Serve the potato cakes hot with your favorite dipping sauce.

Conclusion:

Shrimp and potato cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be made ahead of time and reheated. With a few simple ingredients and a little bit of time, you can create a dish that is sure to please everyone at your table.