Not being much of a 'slider' (that's a little sandwich with special sauce) fan, I took it a little different direction and modified the recipe to be Shrimp Cakes - as in Crab Cakes. And, manomanoman, were they ever delicious!
Shrimp Cakes
1 pound shrimp, peeled, deveined, and chopped (we preferred working with the cooked shrimp)
1 Tbsp butter
1/2 cup finely chopped celery
1/4 cup minced onion
1-1/2 cups bread crumbs, divided
1/3 c mayonnaise (NOT Miracle Whip)
1 large egg
1 tsp lemon zest
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp ground black pepper
Melt butter in skillet over medium heat, add celery and onion and saute until tender. Combine all ingredients in large bowl.
Using a tablespoon, scoop a heaping spoonful into hand and shape into a ball
then flatten into a patty
and place on parchment paper lined cookie sheet or jelly roll pan
Repeat until no mixture remains. Bake at 350 degrees for 15-20 minutes then flip each patty over. Cook 15 - 20 minutes more until patties are golden brown and heated completely through.
Make the Louis Dressing while the patties are cooking.
Louis Dressing
1/2 cup mayonnaise
1 Tbsp prepared mustard
1 Tbsp ketchup
1/2 tsp. Worcestshire sauce
2 tsp chopped dill pickle, or pickle relish
Combine all ingredients in small bowl
and set aside until shrimpcakes are ready to be served.
This sauce tastes similar to a tartar sauce and, we deemed it, the most interesting looking 'sauce' we'd ever made. . .
Overall, we'll be keeping this recipe around.
I especially liked how well they came out of the oven as the original recipe called for the patties to be fried. I have learned that many things that 'should' be fried, bake equally as well. Save those 'fried' calories for something else. . . such as eggnog cheesecake!
Have a Shrimped-Up kind of day ~
Robin Z
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