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Average Rating 4  (1)
Rated  by coriehinch on 8/31/2010

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Island Shrimp Cakes with Pineapple-Mango Salad

Island Shrimp Cakes with Pineapple-Mango Salad
 
Yield:
24 servings, 2 cakes and 1/2 cup salad each

Ingredients

Ingredients Weights Measures
Shrimp Cakes
uncooked shrimp, peeled, deveined and small dice 1 lb. + 5 oz. 3 cups
eggs, beaten 6 fl oz 3 each
green onions, chopped 3 oz. 3/4 cup
zucchini, small dice 3 oz. 3/4 cup
roasted red peppers, fine dice 4-1/2 oz. 6 Tbsp.
carrots, fine dice 1-1/2 oz. 6 Tbsp.
GREY POUPON Bistro Sauce 3 oz. 6 Tbsp.
cilantro, chopped - 3 Tbsp.
fresh jalapeño peppers, fine dice 1-1/4 oz. 3 Tbsp.
gingerroot, minced 1/2 oz. 1 Tbsp. + 3/4 tsp.
RITZ Crushed Crackers 7-1/2 oz. 2-1/4 cups
flour 6 oz. 1-1/2 cups
oil 12 fl oz 1-1/2 cups
Pineapple-Mango Salad
pineapples, sliced, grilled and julienned 1 lb. 3 cups
mangos, julienned 13-1/2 oz. 3 cups
English cucumbers, cut into 3-1/2-inch-long shoestring pieces 13-1/2 oz. 1-1/2 cups
zucchini, cut into 3-1/2-inch-long shoestring pieces 13-1/2 oz. 1-1/2 cups
red onions, thinly sliced 10-1/2 oz. 3 cups
cilantro, chopped - 6 Tbsp.
KRAFT Lime Cilantro Vinaigrette 6 fl oz 3/4 cup
Coconut-Chili Sauce
canned coconut milk 7-1/2 oz. 1 cup
GREY POUPON Bistro Sauce 1 oz. 2 Tbsp.
chili-garlic sauce 1/2 oz. 1 Tbsp.
lime zest - 3/4 tsp.
lime juice 1 oz. 2 Tbsp.

Directions

SHRIMP Cakes: Combine first 10 ingredients in large bowl. Stir in cracker crumbs. Use #24 scoop to portion shrimp mixture into 48 cakes (or into 16 cakes for trial recipe); place in parchment paper-lined sheet pans. Refrigerate until ready to use.

PINEAPPLE-MANGO Salad: Combine all ingredients except vinaigrette.

COCONUT-CHILI Sauce: Mix all ingredients.

FOR each serving: Coat 2 Shrimp Cakes evenly with 1 Tbsp. flour, using 1/2 Tbsp. for each cake. Heat 1 Tbsp. oil in skillet on medium heat. Add cakes; cook 1 to 2 min. on each side or until lightly browned on both sides. Transfer to sheet pan. Bake in 350ºF-convection oven 2 to 3 min. or until heated through.

TOSS 1/2 cup salad with about 1/2 Tbsp. vinaigrette; place on serving plate. Drizzle 1 Tbsp. Coconut-Chili Sauce onto plate next to salad; top with 2 Shrimp Cakes.

Kraft Kitchens Tips

How to Slice the Vegetables into Shoestring Pieces
Use a mandolin to easily cut the cucumbers and zucchini into shoestring pieces.
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Average Rating 4  (1)
Rated  by coriehinch on 8/31/2010

See All Ratings and Comments