Shrimp Cakes (and a Vegetable Encyclopedia) to Die For
(To be honest, these are more like shrimp cakes. I don't feel a need to go heavy on the binding ingredients, nor am I into pulverizing my seafood, but they can be used as burgers if you're not picky about bit of shrimp falling hither and thither.)
Key moments in Wall Street to enjoy:
1. The big home decorating montage once Bud Fox gets rich, with so much teal, exposed brick, faux finish, gold leaf, and bad art that you will cry.
2. Charlie Sheen (as Bud Fox) making nigiri sushi rice ovals with a ridiculous hand-cranked rice ball machine while the stereo cranks "This Must Be the Place" by the Talking Heads; meanwhile Daryl Hannah stumbles around with a goblet of white wine, rinsing shrimp, assessing raw oysters on the half shell, and pulling fresh noodles from a pasta machine.
3. And of course, Gordon Gekko's "Greed is Good" speech, which skewers a boardroom full of corporate VPs for their bloated salaries. Ahem.
Anyway, there's your "dinner and a movie" recommendation, for no real reason in particular except that it's on my mind, and now to the recipe!
Yum Diary Shrimp Cakes
Serves 4 as an entree, 6-8 as a starter
prep time: 30 min
cook time: 5 min
-1 lb. Peeled and deveined (wild-caught) jumbo shrimp, rinsed, patted completely dry, then diced into 1/2-inch pieces
Sprinkle liberally the following on your shrimp:
-1 tsp. Fresh ground black pepper
-1/2 tsp. Kosher salt
-1/2 tsp. Old Bay seasoning
-1/2 tsp. "Adobo" powdered seasoning
Then combine the following in a bowl to make your binding mixture:
-1-2 scallions, finely diced
-1 egg, beaten
-1 tsp. Worcestershire sauce
-1 tsp. Tamari or soy sauce
-1 tsp. Dijon mustard
-1 tbsp. Mayonnaise
-3 full sprigs of fresh Italian flat-leaf parsley, minced
-1/4 tsp. red chile flakes
-1/4 cup breadcrumbs
-1 tbsp. Shrimp stock (if you've got it -- I just simmer my shrimp shells in a cup of water with a bay leaf for a half hour)
Fold in the diced, seasoned shrimp (which you can prep a day ahead and store in the fridge well-wrapped against oxygen permeation and covered with an ice pack). Mix well. Strain excess liquid (this will be necessary).
Then heat a skillet to medium and add the following for each burger-sized cake (less for appetizer-sized cakes):
-1 tsp. Peanut or other high temperature oil
-1/2 tbsp. Butter
Squeeze the juice of a quarter lemon per burger-sized cake and serve with mild, lightly dressed greens. (Watch out -- I found arugula to be too overpowering, actually!)
Inspiration was taken from The Shrimp Cookbook by Alex D. Hawkes, found on ABE Books online while hunting for more cookbooks by the author.
If you come across this book, snag it! It's been invaluable.