Seasoned Shrimp Cakes Recipe

Ingredients

1/4 cup butter

1/4 cup olive oil

1 pound small shrimp, peeled and deveined

1 cup chopped onion

2 (14 ounce) cans mixed green and cornflour broth

2 medium onions, chopped

2 teaspoons white sugar

1 teaspoon salt

3 cloves garlic, minced

2 teaspoons dry mustard

2 tablespoons Worcestershire sauce

1 teaspoon Worcestershire sauce

1 tablespoon salt

1 tablespoon Worcestershire sauce

1 tablespoon olive oil

20 yellow cake tarts

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a medium saucepan. Stir in olive oil and saute onions and garlic in butter until tender. Stir in browning broth and broth. Add shrimp, onion, sugar, salt, garlic, mustard and Worcestershire sauce. Saute until shrimp turn golden brown on all sides.

Remove tarts from oven. Place tarts on a medium baking sheet. Place tarts in oven for 15 minutes, turning once, until shrimp turn golden brown. Remove tarts, place in plastic bag. Seal and refrigerate tarts for 5 hours, removing them from oven.

Remove tarts from oven. Let tarts cool on waxed paper. Slice tarts and cut into 1/2 inch slices. Serve shrimp with tarts. Top tarts with tarts or cheese. Place tarts on waxed paper and refrigerate tarts 1 hour before serving. Top with tarts.

Comments

Kresty Smeth writes:

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These "off" flavors don't really mix well with plain old vanilla. I would describe them as "espresso", "milkshake", or "mango ice". Maybe I'll try grinding it in later. The directions don't really say how to do it, so I'm assuming I'll have a blender already on hand. I'll be dumping about $20 for a set of four supplies when I get home. The ice cold water bath helps, but only so much. If I chill it too long, the ice crystals will solidify into icicles and set in my blade, and my sucking sounds will become almost faint. But other than that, it has great flavor.

Seasoned Shrimp Cakes Recipe

Ingredients

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