Shakin & Bakin Foodie Blog

I have had the pleasure for the past couple of months working with the great folks over at Robert Rothschild Farm by reviewing several of their gourmet food products and hosting giveaways here on my blog for those same products. If you have been following my blog you will know that I am a huge fan of Robert Rothschild Farms gourmet foodie products. Today I am sharing with all of you a fabulous recipe from them.

Spicy Shrimp Cakes Recipe by Robert Rothschild Farm 

1 lb. medium shrimp, peeled, deveined
non-stitck cooking spray
1 cup red bell pepper, finely chopped
1 clove of garlic, minced
1/4 cup green onions, thinly sliced
3 Tbsp. light mayonnaise
1 Tbsp. fresh lime juice
1 1/2 tsp. hot sauce
1/2 tsp. salt
1 large egg
1/4 cup Cilantro, chopped
1 1/4 cup Panko (Japanese bread crumbs, divided)
2 Tbsp. olive oil
1 bottle Robert Rothschild Farm Peach Mango Habanero Sauce

To prepare the cakes, place shrimp in food processor, pulse 10 times until they are finely chopped. Set aside. Heat a large skillet over medium heat. Spray pan with cooking spray. Add bell pepper and saute for 3 minutes. Add garlic and saute for 1 additional minute. Remove from heat. Place bell pepper mixture into large bowl. Add shrimp, green onions & the next 6 ingredients, stirring well. Stir in the Cilantro and 1/4 cup of Panko. Divide shrimp mixture into 10 equal portions, shaping each portion into a thick patty. Dredge both sides of patties in remaining 1 cup of Panko. Chill for at least 1 hour or overnight.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add half of oil, then 5 of your shrimp cakes and cook for 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes. Serve 1-2 cakes topped with Robert Rothschild Farm Peach Mango Habanero Sauce.