Thursday, June 11th, 2015
There is nothing hard about making these delicious shrimp cakes. It becomes somewhat tedious if you have to peel and devein a lot of shrimp. That’s why for this recipe I always buy the largest shrimp I can find. Don’t buy some tiny shrimp to save money, the extra time it takes to peel tiny shrimp is not worth it.
To devein or not to devein. Depends on the recipe and the size of the shrimp. The larger the shrimp the larger he digestive track. It’s been called a dirk sack, a mud sack, but it’s simply shrimp shit. Although the crustacean crap is not toxic, it can be gritty in the lager shrimp.
Here’s a short video. Complete notes coming soon.
These Shrimp Cakes are great as an appetizer or a main course. Just increase the number of cakes you serve and add some sides. To make this meal gluten free, I used gluten free panko and a mac (made with quinoa) and cheese. A simple romaine and avocado salad was included to make a single plate meal.