A couple weeks ago I had a BIG, OK ginormous, 5 pound bag of large shrimp show up on my door step. This bag also came with a couple of OXO seafood tools to help me complete a 5 pound #shrimpshowdown. You could say I did a little happy dance when the seafood arrived. I love shrimp and it couldn’t have come at a more perfect time – lent season.
There were other food bloggers that received this big ole’ bag and I guarantee that they were probably singing and dancing as well. We all received these cool nifty tools from OXO: Shrimp cleaner, Flexible kitchen and herb snips, silicone steamer, wooden lemon reamer, 3 piece bowl and colander set, 12″ tongs with silicone heads.
The challenge was to create a shrimp recipe using 3 of the OXO tools provided. The three that I chose were the shrimp cleaner (which is AMAZING and if you love shrimp you need it), herb snips and wooden lemon reamer.
We have made several different recipes using the shrimp and I can say that the shrimp cleaner cuts your peeling and deveining time in half. Even my husband was impressed at how well it cleaned the shrimp. It’s one of those products that is so simple and you wish that you had thought of it first.
OK now back to this recipe for the challenge. I was going to make a shrimp and crab dip but that didn’t work out too well. Like as in recipe fail. Next up was to create a crab cake but incorporate shrimp into the dish. I just might like shrimp cakes more than crab cakes. Shhh…. don’t tell the crabs.
Yield: 10-12 cakes
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
2 large eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon paprika
1/2 cup cilantro
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 cup town house pita crackers
1/4 teaspoon salt
12 large shrimp, peeled and deveined
1 tablespoon chopped green onions
1 teaspoon olive oil
In a large food processor combine all of the ingredients except for the olive oil. Pulse for about 30 seconds or until shrimp is broken up.
Add olive oil to a large skillet over medium heat. Add one scoop of shrimp mixture to the pan and cook for 4 minutes, flipping after 2 minutes.