Shrimp Cakes with Asparagus Salsa

Shrimp Cakes with Asparagus Salsa 4

Shrimp Cakes with Asparagus Salsa ~  these crispy tender shrimp cakes with their unique salsa is one of the most luxuriously healthy meals I’ve ever made!

shrimp cakes with asparagus salsa

I’m heading down to Florida next week to visit my Dad and that always gets me anticipating all the great food I’m in for.  Of course I love my dad and  that’s the main reason I go, but over the years that we’ve been going down to visit him I’ve come to really appreciate Florida’s unique food culture.  It’s so colorful and vibrant — it’s a little bit Caribbean,  a little bit Southern, with influences from Africa, Cuba, Brazil, Spain —  I really respond to all the  fruits and seafood, and how everything is incredibly fresh and beautifully presented.  It’s not unusual to get your chicken salad sandwich with a fresh orchid on the side!

healthy and light shrimp cakes with asparagus salsa

Fish and seafood cakes are one of my favorite Florida type things.  These shrimp cakes are tender and so packed with shrimp, they almost fall apart in your mouth.  Onion, colorful bell peppers, cilantro and a little hot pepper gives them a real kick.  I think this is a nice way to give shrimp, which can be bland, a little ‘personality’.

asparagus salsa 1

The asparagus salsa is my own invention, and it pairs perfectly with the cakes.  I used the tiny skinny kind, blanched it for just a few seconds, and then tossed it with classic salsa ingredients like red onions, lime, and cilantro.

asparagus salsa 2
The important thing for both the cakes and the salsa is to get all the ingredients finely chopped.  You can do this in a food processor but I prefer the neater look of hand chopping.

Shrimp Cakes with asparagus salsa 10

Shrimp Cakes with Asparagus Salsa

Yield: makes about 9 small shrimp cakes

Shrimp Cakes with Asparagus Salsa

Ingredients

    for the shrimp cakes
  • 1 lb shell on shrimp
  • 1 Tbsp butter
  • 1/2 cup finely minced colorful bell peppers
  • 1 small chili pepper, minced, seeds and all (I used a thai chili pepper, you can use a small jalapeno or Serrano)
  • 1/4 red onion, finely minced (about 1/3 cup)
  • 1 large egg, lightly beaten
  • 1/2 cup panko bread crumbs, plus extra for coating
  • 2 Tbsp finely chopped fresh cilantro (more if you like)
  • 1 Tbsp mayonnaise
  • 1/2 tsp salt
  • lots of fresh cracked black pepper (1/2 tsp or to taste)
  • a few dashes of hot sauce (optional)
  • olive oil for frying
    Asparagus Salsa
  • 1 bunch of very thin asparagus
  • 1/4 red onion, minced
  • 1/3 cup colorful bell pepper, finely minced
  • juice of 1 lime
  • chopped cilantro to taste
  • pinch of salt

Instructions

  1. Peel the shrimp and de-vein. Melt the butter in a skillet and saute the shrimp until just turning pink on both sides, but not curling tightly. This should only take two minutes.
  2. Put the shrimp and any juices in the bowl of a food processor and pulse the machine 12 times until the shrimp is well chopped, but hasn't turned to paste. You want the mixture to retain some texture.
  3. Put the shrimp and all the rest of the ingredients (except the olive oil) into a bowl and mix gently but thoroughly.
  4. Using a 1/4 cup measure, form the mix into patties, gently pressing it together as you form them. Coat each patty with more breadcrumbs, just pat them on with your hand if they are very delicate. Set on a plate and cover with plastic wrap and refrigerate for an hour or more to allow the patties to set up a bit.
  5. Coat the bottom of a skillet with olive oil and heat on medium high. When the oil is hot, cook the shrimp cakes until they are golden on each side. This should take about 5 minutes per side.
  6. To make the salsa, trim the ends off the asparagus and blanch it in boiling water. To do this, bring a pan of water to a boil, drop the asparagus in, and after about 30 seconds, take it out and plunge it into a bowl of ice water. This takes the raw 'edge' off the asparagus and brightens the color. DO NOT leave the asparagus in the boiling water any longer than 30 seconds, and do not wait for the water to come back to a boil or you will get limp asparagus.
  7. Pat the asparagus dry and chop it into very small slices. Toss with the minced onion, bell pepper, lime juice, cilantro and salt and mix well. Taste to adjust the seasonings. Refrigerate until needed.
  8. Serve the shrimp cakes hot on a bed of lettuce, topped with the salsa.

Notes

Make sure you mince your onion and peppers very finely for these cakes. If the pieces are too large the cakes will not hold together. If you like you can use a food processor to do the job, but I prefer the neater look of chopping them by hand.

http://theviewfromgreatisland.com/shrimp-cakes-with-asparagus-salsa/

crisp shrimp cakes with asparagus salsa

11 Comments

  • Reply
    Tanja
    August 31, 2016 at 6:33 am

    This is an amazing recipe! We made it last night and devoured it! Thank you so much for sharing it…we will definitely be making it again.

  • Reply
    Stephanie
    April 3, 2014 at 11:41 am

    I made this the other night and the mister and I just LOVED it. The salsa is amazing to eat with a spoon. A sophisticated looking dish that’s simple to make!

  • Reply
    Kathy
    March 20, 2014 at 5:02 pm

    I love the idea of shrimp cakes…everything looks so fresh and vibrant! Beautifully presented, Sue!

  • Reply
    Monique
    March 20, 2014 at 2:13 pm

    These are on my list:)

    How lovely!

    Enjoy your time away..
    Love the idea of an orchid beside a chicken salad sandwich..
    now that is elevating a dish.
    I find asparagus does this too..like little tropical blooms ..the tips are.

    Which part of Fl does your dad live in?
    I love Fl:)

  • Reply
    Mimi
    March 20, 2014 at 12:00 pm

    Asparagus salsa? Why not! These are beautiful!

  • Reply
    cheri
    March 20, 2014 at 10:18 am

    What a beautiful dish Sue, love all the colors, never had a shrimp cake before. Sounds delicious!

  • Reply
    Dom
    March 20, 2014 at 10:16 am

    oooh, I love Florida, you’ll have an amazing time i’m sure and you’re so right, the food is always special… I think you’ve really captured the taste of summer here with these cakes!

  • Reply
    sallybr
    March 20, 2014 at 10:14 am

    I had crab cakes, but not shrimp – what a wonderful meal you came up with… perfect for this time of the year…

    lovely!

  • Reply
    Mireya @myhealthyeatinghabits
    March 20, 2014 at 9:22 am

    I love this dish—both the shrimp cakes and the salsa. I never thought of doing a vegetable salsa like that. Great idea!

  • Reply
    Tricia @ Saving room for dessert
    March 20, 2014 at 5:05 am

    I’ve never seen shrimp cakes like this before – very wonderful idea. The asparagus salsa also looks amazing. I could eat that with scrambled eggs :) Yum! Hope you have a good visit with your dad.

  • Reply
    Eileen
    March 19, 2014 at 11:19 am

    I’ve never been to Florida, but maybe that should change if this is a good example of Florida cuisine! These shrimp cakes sound succulent and amazing, and I love the idea of making fresh spring asparagus into a salsa too. Yay!

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