1/2 lb Raw shrimp; peeled, deveined
1 Shallot; peeled, chopped
-fine
1/4 c Finely chopped red or green
-bell pepper
1/4 ts Dried crushed tarragon
3 tb Mayonnaise; divided
1 Egg white
1/4 c Bread crumbs
Salt
Freshly ground white pepper
1 tb Butter
1 tb Prepared cocktail sauce
1 tb Capers
Lemon wedges
Mince shrimp by hand or in food processor fitted with steel blade. Place
minced shrimp in small mixing bowl along with shallot, bell pepper,
tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and
pepper to taste. Mix well; form into 4 cakes. Melt butter in medium
skillet. Fry cakes over medium heat until golden, about 5 minutes a side.
In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise
and capers. Place 2 cakes on each plate. Serve sauce on top or on the side.
Garnish with lemon wedges. Serve immediately. Yields 2 servings.
Yields
2 servings