A rémoulade is a mayonnaise based sauce with endless variations that is used here to add a creamy texture to contrast the crispy shrimp cakes.
By Bryan Picard
Shrimp Cakes with Rémoulade
- Total Time: 1 hour
- Yield: 6 large or 12 small cakes
Description
A rémoulade is a mayonnaise based sauce with endless variations that is used here to add a creamy texture to contrast the crispy shrimp cakes.
Ingredients
Shrimp Cakes
- • 1 pound northern shrimp, peeled and cooked
- • 1 medium potato, diced
- • 1/2 leek, finely chopped
- • few sprigs of fresh tarragon or chervil, chopped
- • 3 tablespoons flour
- • 1 bay leaf
- • pinch sea salt
- • small pinch cayenne pepper
- • 1/4 cup peanut or sunflower oil
Rémoulade
- • 1 cup mayonnaise
- • 1 tablespoon Dijon mustard
- • 1 tablespoon grated horseradish
- • 1 tablespoon fresh basil, tarragon, and/or chervil, chopped
- • 1 teaspoon apple cider vinegar
- • 2 cloves garlic, chopped
- • few celeriac or celery leaves, finely chopped
- • pinch cayenne pepper
- • pinch sea salt
Instructions
Shrimp Cakes
- Put the potatoes and bay leaf in a pan and cover with water.
- Bring to a boil, then simmer for about 15 minutes, until the potatoes are cooked.
- Strain and leave to cool for a few minutes.
- Put 2/3 of the shrimp and the potatoes in a food processor. Pulse a few times until roughly smooth.
- Transfer to a bowl and mix in the rest of the shrimps, the leek, tarragon, flour, salt and pepper.
- Form 6 large or 12 small patty.
- Heat up the oil in a frying pan. Once the pan is hot and the oil runny, add half the cakes and give the pan a small shake.
- Make sure not to overcrowd the pan. Cook for 3-4 minutes, until golden brown, flip, and cook for another 3 minutes.
- Transfer to a plate, repeat with the rest of the cakes.
- Serve right away and season with some sea salt.
Rémoulade
- Mix all ingredients.
- Let to sit for at least 30 minutes.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main
