• 2 pounds raw medium sized shrimp (31-35 per pound) peeled & deveined
• ¼ cup shallot, coarsely chopped
• 2 tablespoons celery leaves
• 1 tablespoon old bay seasoning
• 2 ¼ cups panko breadcrumbs
• 2 cups vegetable oil
• 1 cup cole slaw dressing
• ¼ cup mayonnaise
• ¼ teaspoon white pepper
• 3 tablespoons frozen orange juice concentrate
• Zest and juice of one orange
• Zest and Juice of ½ lemon
• Zest and juice of ½ lime
• 1 yellow squash
• 1 English cucumber or one regular cucumber
• ½ cup shredded carrot
• 2 cups finely shredded cabbage
• 1 red bell pepper, seeds & membrane removed, cut into thin strips
• 3 scallions, cut in thirds and julienne
• 3 tablespoons celery leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped

Method

Place 1 ½ pounds of the shrimp into a food processor along with the shallot, celery leaves and old bay seasoning. Process for one minute or until mixture is reduced to a semi paste. Pour into a bowl and add the remaining shrimp which has been coarsely chopped. Form the mixture into 8 patties then pat into the panko crumbs. Refrigerate for 30 minutes.

Preheat oven to 375 F. Degrees. Heat vegetable oil in a oven proof skillet to medium temperature. Carefully place the shrimp patties into the heated oil and lightly brown on both sides for two minutes. Remove patties from oil and place on paper towels to drain. Remove oil from skillet and return shrimp patties to the skillet; place in oven for 10 minutes to finish cooking.

Make slaw dressing by whisking together the cole slaw dressing, mayonnaise, white pepper, orange juice concentrate and the zest and juice of the orange, lemon and lime. Peel the cucumber then cut in half, along with the yellow squash and remove the seeds with a spoon. Using a vegetable peeler, peel the cucumber and squash into strips. Add to the slaw dressing along with the carrot, cabbage, red pepper strips, scallion, and celery leaves, coating mixture evenly.

To plate, place two shrimp cakes onto individual serving plate, overlapping one of the cakes with the other. Heap the slaw on top of the cakes and garnish with a sprinkling of cilantro.

Makes 4 servings.   

Contributor:  Cheryl Perry

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