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Name: Shrimp Cakes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1/2 lb Raw shrimp; peeled, deveined; Freshly ground white pepper; 1 Shallot; peeled, chopped; 1 tb Prepared cocktail sauce; 1 Egg white; 1 tb Capers; Salt; 1/4 ts Dried crushed tarragon; 3 tb Mayonnaise; divided; 1 tb Butter; 1/4 c Finely chopped red or green; 1/4 c Bread crumbs; Lemon wedges

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INGREDIENTS

1/2 lb Raw shrimp; peeled, deveined
Freshly ground white pepper
1 Shallot; peeled, chopped
1 tb Prepared cocktail sauce
1 Egg white
1 tb Capers
Salt
1/4 ts Dried crushed tarragon
3 tb Mayonnaise; divided
1 tb Butter
1/4 c Finely chopped red or green
1/4 c Bread crumbs
Lemon wedges

Servings

INSTRUCTIONS

Mince shrimp by hand or in food processor fitted with steel blade. Place minced shrimp in small mixing bowl along with shallot, bell pepper, tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and pepper to taste. Mix well; form into 4 cakes. Melt butter in medium skillet. Fry cakes over medium heat until golden, about 5 minutes a side. In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise and capers. Place 2 cakes on each plate. Serve sauce on top or on the side. Garnish with lemon wedges. Serve immediately. Yields 2 servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Bev Bennett Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Shrimp Cakes

1/2 lb Raw shrimp; peeled, deveined
 Freshly ground white pepper
1 Shallot; peeled, chopped
1 tb Prepared cocktail sauce
1 Egg white
1 tb Capers
 Salt
1/4 ts Dried crushed tarragon
3 tb Mayonnaise; divided
1 tb Butter
1/4 c Finely chopped red or green
1/4 c Bread crumbs
 Lemon wedges

Mince shrimp by hand or in food processor fitted with steel blade. Place  minced shrimp in small mixing bowl along with shallot, bell pepper,  tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and  pepper to taste. Mix well; form into 4 cakes. Melt butter in medium  skillet. Fry cakes over medium heat until golden, about 5 minutes a side.  In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise  and capers. Place 2 cakes on each plate. Serve sauce on top or on the side.  Garnish with lemon wedges. Serve immediately. Yields 2 servings.    Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Bev Bennett    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 2 servings

Calories: 474
Calories from Fat: 106 (22%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.7g
Cholesterol 16.3mg		5 %
Sodium 2044.4mg		70 %
Potassium 353.8mg		9 %
Total Carbohydrate 78.3g		23 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 70.3g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 474

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