Recipe

Spiced Jalapeno Shrimp Cakes Recipe

	Peetabear / All my dishes 1 year ago you can make these into small cakes for your appetizer tray.. or big for a dinner... if you don't like hot things you can substitute the jalapeno and use a regular pepper... use the spice mix you like best...the recipe is from chef menus Prep:25m Cook:10m Servings:0	Peetabear
	appetizer shrimp cakes

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Ingredients

1 lb red or white potatoes, peeled and roughly chopped

4 large garlic cloves, peeled

1/2 pound peeled, raw shrimp, coarsely chopped

**You can partially cook the shrimp if you desire by plunging into rapidly boiling water for 1 minute. Cool slightly and chop

2/3 cup fresh parsley or cilantro, finely chopped

2/3 cup finely ground breadcrumbs

1½ Tbsp finely chopped jalapeño chili (optional, use sweet red pepper if desired)

2 Tbsp finely chopped red onion

1 1/2 teaspoons spice mix**

4 Tbsp (or more) vegetable oil

**For spice mix, use your favorite store-bought blend or your favorite combinations of cumin, hot pepper, coriander, curry powder, dried herbs etc; plus salt and black pepper

Directions

Place potatoes and garlic cloves in saucepan in water to cover. Cook 15-20 minutes until tender. Drain well and return to saucepan. Mash until smooth. A touch of olive oil will help to smooth potatoes and add flavor

Add shrimp, parsley, bread crumbs, chili pepper, onion, and 1 1/2 teaspoons of spice mix. Stir to blend well. Season with salt. Form mixture into 10-12 1½ inch-diameter patties. Alternatively, shape into 6-8 larger patties.

Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 Tbsp oil in heavy large skillet over medium-high heat. Pan-sear cakes in single-layer batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.

Make Ahead

Place pan-seared shrimp cakes onto baking sheet and hold at room temperature up to 1 hour or refrigerate up to 1 day. When ready to serve, bake in oven 5-7 minutes until heated through

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