This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Shrimp And Scallop Cakes With Ginger Remoulade
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- #50921
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 pound peeled deveined shrimp, coarsely chopped
1/2 pound scallops, chopped medium
1 3/4 cup seasoned bread crumbs
1 tablespoon horseradish
1/2 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh ginger
1/4 teaspoon paprika
1 dash cayenne pepper
1/2 cup fresh corn
1 tablespoon lemon juice
1/2 cup mayonnaise
3 eggs, beaten
salt and pepper, to taste
GINGER REMOULADE
3/4 cup mayonnaise
2 teaspoons fresh ginger, minced
1 medium shallot, chopped fine
1 tablespoon capers, chopped
1/4 cup celery, diced fine
1 teaspoon horseradish
2 dashes Tabasco sauce
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
directions
For Ginger Remoulade: Mix all ingredients together and let sit for at least 2 hours or overnight.
Mix together scallops, shrimp, 3/4 cup bread crumbs, horseradish, tarragon, ginger, paprika, cayenne, green onion, corn. Mix lemon juice, mayonnaise and eggs; combine with shrimp and scallop mixture.
Wet hands and form into three-inch patties (2 1/2 oz. to 3 oz. each). Coat in remaining bread crumbs.
Place on baking sheet and place under broiler. Broil 3-4 minutes and turn over, broil on other side until lightly browned, about 3-4 minutes. Serve with ginger remoulade.
added by
brat_gurl89
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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