Good Taste Sneak Peek: Shrimp Cakes
None of us are big fish eaters. Although I will often choose salmon on a menu, and while I can't say I hate it, I’d much rather be tucking into pork. I choose it mostly because it makes me feel virtuous.
My children appear to have inherited my lack of allegiance to all things from the ocean. That said, we once went for a walk along the beach at low tide and stumbled upon thousands of mussels on the rocks, just waiting to be harvested and steamed in garlic and white wine. What was a girl to do other than stop a passing dog-walker and request a spare blue plastic bag normally used for other things, fill the bag, and all our pockets, with dozens of mussels. The children were thrilled at the free food we were gathering and later cooking ourselves, and the mussels were amongst the best I have ever had. Other than that, and occasional smoked salmon, the only seafood they really look forward to is shrimp. Heaven forbid we put out a shrimp platter for a cocktail party if the Smalls are home. Within ten short minutes it has been demolished. Similarly, these shrimp cakes satisfy them in every way, and best of all there is no flour necessary to bind them together. I have no idea why shrimp sticks together so willingly, but am very happy it does.
1 lb. raw shrimp, roughly chopped
1/4 cup coconut milk
4 tablespoons chopped cilantro
Minced jalapeno/Thai pepper
Knob of 1” Ginger, grated
Coconut oil to fry
For dipping sauce:
1 clove garlic, minced
1/2 cup sour cream or crème fraiche
Salt and pepper
Pulse 2 tablespoons of cilantro, shrimp, coconut milk, jalapeno, scallions, and ginger until combined but still chunky.
Form into balls and flatten about halfway with your palms.
Fry in melted coconut oil about 3 minutes on each side.
To make dipping sauce combine remaining cilantro, garlic, salt and pepper with crème fraiche or sour cream.