Think Spring Shrimp cakes

It is not quite warm enough to feel like spring, but I was looking to taste Spring at any rate! I had some frozen shrimp in the freezer and wanted to make something a little different. I love crab cakes, but I do not love the price of crab, so I decided to make a Shrimp Cake. Since it is Spring I also decided my Shrimp cake needed a nice refreshing sauce to go along with it. Lime and sour cream make up the brunt of the sauce, but it is delicious on the cakes! I served these on a simple spinach salad, dressed with a citrus vinaigrette. My husband thought it was too girly, so he ate his on a crusty french roll. They were delicious both ways, so give them a try!

Shrimp Cakes
Shrimp Cakes

Shrimp Cakes with Sour Cream Lime Sauce

1 lb of uncooked large shrimp, peeled (Coarsely chop 1/3 of them)
1 large egg
1/4 cup chopped yellow onion
1/4 cup chopped celery
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
1 teaspoon siracha sauce (or any hot sauce)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup panko (Japanese breadcrumbs)
2 tablespoons canola oil for cooking

Add the 2/3 un-chopped shrimp, the onions (green and yellow), the egg, green onion, lemon juice, mustard, parsley, siracha, salt, and pepper to a food processor. Blend in using on/off turns just until all is incorporated. (Be careful not to over process) Add 1 cup panko and blend in using on/off turns. Add the rest of the chopped shrimp and pulse a few more times. Refrigerate the mixture for at least 1/2 hour up to 4 hours. Form mixture into twelve cakes.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides. Serve with the sauce over greens or as a sandwich.

Citrus Sour Cream Sauce

1/2 cup Sour Cream
2 T mayo
2 T lime or lemon juice
2 tsp dijon mustard
1/2 tsp sugar
1-2 tsp siracha or hot sauce
1 T minced shallot or garlic
1/2 tsp kosher salt
1/4 tsp black pepper

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