Shrimp Cakes With Asparagus And Chive Vinaigrette

Name: Shrimp Cakes With Asparagus And Chive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VINAIGRETTE; 1 cup olive oil; 2/3 cup chopped fresh chives or green onions; 1/4 cup fresh lemon juice; 3 tablespoons finely chopped shallots; SHRIMP CAKES; 36 asparagus spears, trimmed to 6-inch lengths; 4 tablespoons(1/2 stick)unsalted butter; 2/3 cup plus 3 tablespoons chopped shallots; 1 1/2 pounds uncooked medium shrimp, peeled, deveined,finely chopped; 1/2 pound sea scallops,finely chopped; 1 1/2 cups fresh white breadcrumbs; 1 cup diced red bell pepper; 2 large eggs,beaten to blend; 1/4 cup chopped fresh chives or green onions

Servings: persons

VINAIGRETTE
1 cup olive oil
2/3 cup chopped fresh chives or green onions
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots
SHRIMP CAKES
36 asparagus spears, trimmed to 6-inch lengths
4 tablespoons(1/2 stick)unsalted butter
2/3 cup plus 3 tablespoons chopped shallots
1 1/2 pounds uncooked medium shrimp, peeled, deveined,finely chopped
1/2 pound sea scallops,finely chopped
1 1/2 cups fresh white breadcrumbs
1 cup diced red bell pepper
2 large eggs,beaten to blend
1/4 cup chopped fresh chives or green onions

1
FOR VINAIGRETTE:Whisk olive oil, chives, lemon juice and shallots in bowl to blend.(Can be prepared 4 hours ahead. Let stand at room temperature.)
2
FOR SHRIMP CAKES:Cook asparagus in large pot of boiling salted water until crisp-tender, abOut 3 minutes. Drain. Refresh under cold water and drain well. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
3
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breadcrumbs, bell peppers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into eight 3 1/2-to4-inch rounds. Place on baking sheet.)Can be prepared 2 hours ahead. Cover and refrigerate.)
4
Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remianing vinaigrette.
5
Bon Appetit April 1994

1846

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: VINAIGRETTE, 1 cup olive oil, 2/3 cup chopped fresh chives or green onions, 1/4 cup fresh lemon juice, and more.

Yes, Shrimp Cakes With Asparagus And Chive Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!