Weekday Meals – Crispy Potato Cakes with Spicy Shrimp

Weekday Meals – Crispy Potato Cakes with Spicy Shrimp

Oh, blame it on the copy of “Irish Pub Cooking” Jane left conspicuously lying around with Colcannon earmarked. Blame it on the fact that after I marinated two dozen shrimp destined for the grill, Jane didn’t want them. Blame it on the quart of mashed potatoes already cooked in the fridge. Blame it.. well, just blame ME. I wanted something crispy.. and fried, and I hadn’t nearly satisfied my weekly starch and grease quotas…  yet.

So yes, this started out to be grilled shrimp, but it turned out much better this way. And, even if you don’t, My waistline and liver thanks me.

Just so you don’t get all freaked out about fried potato cakes for dinner – in all actuality, they’re only pan fried a couple of minutes to set the crust and finished off in the oven.

Crispy Potato Cakes 
with spicy shrimp and peas
Makes 4 Large Cakes
For the Marinated Shrimp:
1/2 Cup Orange Juice
1/4 Cup Olive Oil
1 Tablespoon Lemongrass Paste
1 Clove Garlic – Minced
1 Teaspoon Cumin
1/2 Teaspoon Chili Powder
1/2 Teaspoon Red Chili Flakes
1 Tablespoon Sorghum Syrup (Feel free to use Honey)
2 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Dozen Small Shrimp (35/40 or 51/60)
The smaller the shrimp, the better. Larger, more dense shrimp wont take on the marinade as well as smaller, more tender varieties. But most pink varieties will work – just as long as it isn’t salad shrimp. (I’m not even sure those things are really shrimp, anyway…)
1 Cup Mashed Potatoes
1 Egg
1/2 Cup Bread Crumbs
1 Cup Panko
yes, two types of crumbs here. Regular bread crumbs are for the mix, panko for the crust
1 Tablespoon Mayonnaise
1/2 Cup Fresh Early Peas
1 Shallot – Minced
2 or 3 of your favorite mushroom – Minced
Salt and Pepper to taste
1/4 Cup Oil + 1 Tablespoon
Large Zipper Bag
Large Flat Bottom Skillet
Small Saute Pan
Paper Towels for Draining
Sheet Pan
Large Mixing Bowl

In the zipper bag, mix the marinade ingredients
Peel and de-vein the shrimp – removing the tails
Add the shrimp to the bag and marinate for a minimum of 30 minutes, up to 1 hour
In the small saute, cook the peas, shallots and mushrooms in a tablespoon of oil, just until the shallots are translucent
Heat the skillet over medium heat with the remaining oil
Add the potatoes, pea mixture, regular bread crumbs, and mayo to the mixing bowl and mix well
Rough Chop the shrimp and add the shrimp and marinade; stir to combine
Place the panko in a dredging plate and form 4 patties with the potato mixture
Place the patties in the panko and coat evenly
Preheat the oven to 425
Lightly fry the patties on each side for 2 to 3 minutes, just until the panko is lightly browned
Drain and transfer to the baking sheet
Bake at 425 for 15 to 20 minutes – or until the center of the patty is set

Serve with a sliced orange salad with Dijon vinaigrette.

One thought on “Weekday Meals – Crispy Potato Cakes with Spicy Shrimp

  1. I totally love fried potatoes, but being half Jewish, it's kind of obligatory (at least around Hanukah). These sound yummy. I never would have thought to add shrimp.

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