Shrimp Cakes

Photo: Jenny Richards

Ingredients

pound Raw shrimp peeled, deveined

1 Shallot peeled, chopped fine

cup Finely chopped red or green bell pepper

teaspoon Dried crushed tarragon

3 tablespoons Mayonnaise divided

1 Egg white

cup Bread crumbs

Salt

Freshly ground white pepper

1 tablespoon Butter

1 tablespoon Prepared cocktail sauce

1 tablespoon Capers

Lemon wedges

Preparation

Mince shrimp by hand or in food processor fitted with steel blade. Place minced shrimp in small mixing bowl along with shallot, bell pepper, tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and pepper to taste. Mix well; form into 4 cakes.

Melt butter in medium skillet. Fry cakes over medium heat until golden, about 5 minutes a side.

In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise and capers.

Place 2 cakes on each plate. Serve sauce on top or on the side. Garnish with lemon wedges. Serve immediately.

Yields 2 servings.