|Fried shrimp cakes: invitation to the 5 minute mile||Crankist|
Feb 4, 2002 8:31 PM
|Tired of finishing in the top three? Try this: |
2 lbs. shrimp sauteed in olive oil w/ one leek, half a red pepper and garlic, minced celery, and one small BAM! ( I am really, really sorry - no REALLY).
Throw it all into the processor (but reserve 1/2 lb. shrimp-give these a rough chop).
Add an egg, 2 Tblsp. plain breadcrumbs, sm. blob of Dijon and horseradish. Puree briefly. Stir in remainder of
shrimp. Refrigerate, then form patties. Flop these around in some more plain bread crumbs. Now into
the pan with hot olive oil for a few minutes each side. I like to serve these with mashed potatoes dripping
with butter, and, (because I don't like finishing dead last)- a small salad.
I Warned You,
Feb 5, 2002 8:01 AM
|Back to a topic you can really sink your teeth into...
Sounds good, Mike. But what's a BAM?
Feb 5, 2002 9:14 AM
|Emeril, a chef of The Food Network fame, spits out that word when, in an embarrassing frenzy of displaced enthusiasm - he overhands spices into the dish. I am sorry.|
Feb 5, 2002 10:15 AM
|Funny, I watch his show ocassionally and have never noticed it. I do notice the ooohs and aaahs every time he puts garlic into recipes. And his frequent "let's crank it up a notch" expression.|| |