Shrimp Scampi Cakes with Sweet Tomato-Curry Sauce
Shrimp should really be classified as the other white meat because a 3-ounce serving gives you only 80 calories and has one-third the saturated fat of a chicken breast. But, of course, there is always that one bad apple in the bin. It, unfortunately, has half the daily requirement of cholesterol in that same serving. So what better way to enjoy this shiny shellfish than to use a filler or two and serve it up, Yankee Style!
For 4 people
- 2 eggs, beaten lightly
- 1 cup(s) crushed saltine crackers
- 1/2 cup(s) vegetable broth
- 1 tablespoon(s) dried, chopped basil(or 2 tablespoons freshly chopped basil)
- 2 teaspoon(s) minced garlic in oil
- 3 tablespoon(s) olive oil
- 1/2 cup(s) small onion, grated
- 1 lb(s) Maine shrimp
Shrimp Scampi Cakes with Sweet Tomato-Curry Sauce Directions
- In a large bowl, combine eggs, crushed saltines, broth and basil: set aside.
- In a large skillet, add minced garlic, 1 tablespoon olive oil and onion. Start cooking garlic/onion mixture over medium-high heat until beginning to sizzle, stirring frequently. Drain the shrimp thoroughly of any accumulated juice and add. Cook, while almost constantly stirring, for 2-3 minutes, or until shrimp is barely done. Remove from heat, drain any fat and add to bread crumb mixture, lightly mixing well. Cover and refrigerate at least 30 minutes. Make Sweet Tomato-Curry Sauce and set aside. When ready to cook, scoop out shrimp cakes in desired amounts, making mini cakes by the tablespoon, luncheon sized using 2-3 tablespoons or entrée cakes, making 1/2-cup sized cakes.
- In a large skillet, heat remaining olive oil until shimmering over medium-high heat. Drop cake mounds in hot skillet and flatten with the underside of a spatula. Grill cakes over medium-high heat until well browned on both sides, about 4 minutes per side. Continue until all shrimp mixture is cooked. Serve hot or room temperature with Sweet Tomato-Curry Sauce.
- Sweet Tomato-Curry Sauce:
1 1/2 cup plain yogurt
2 teaspoons cornstarch
1 teaspoon minced garlic in oil
1 medium tomato, seeded and chopped*
1/2 teaspoon dried ginger
1 teaspoon curry powder
Salt and black pepper to taste
In a small bowl, Whisk together the yogurt and cornstarch until well blended.
In a small saucepan, add the garlic. Sauté, constantly stirring, and sauté until fragrant and softened, about 3-4 minutes. Add chopped tomato and continue cooking, and stirring occasionally, until tomatoes have broken down and are softened, about 3-4 minutes. Add ginger and curry, cooking and stirring for 15 seconds. Reduce heat to medium-low and add the yogurt mixture, blending well. Simmer and stir constantly until sauce is well blended and heated through, about 2 minutes. Remove from heat and season to taste.
*I don't seed my tomatoes but I do know many prefer to, it is entirely up to you. You can also substitute canned, chopped tomatoes as well.