A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shrimp And Scallop Cakes With Ginger Remoulade
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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.
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