SHRIMP CAKES FLORENTINE
"These shrimp cakes are so ostentatiously opulent, so chock-full of shrimp, so precisely seasoned and striated with spinach that no one would ever guess they were concocted with just a few ingredients."
1 pound peeled, cleaned, and cooked shrimp, thawed if frozen
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (about 5 ounces) herbed cream cheese, such as Boursin
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
1 lemon, cut in 4 wedges
Chop the shrimp into small pieces (if you use a food processor, be careful not to pulverize the shrimp).
Combine with the spinach, herbed cheese, and half of the bread crumbs. Place the remaining bread crumbs on a sheet of foil. Divide the shrimp mixture into 8 balls. Place the shrimp balls, one at a time, in the bread crumbs, flattening and turning several times to coat each cake thoroughly.
Heat the oil in a large skillet over medium heat and brown the cakes on both sides until they are golden brown and heated through, about 4 minutes per side. Serve with lemon wedges.
Makes 4 servings
Source: Almost From Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss
"These shrimp cakes are so ostentatiously opulent, so chock-full of shrimp, so precisely seasoned and striated with spinach that no one would ever guess they were concocted with just a few ingredients."
1 pound peeled, cleaned, and cooked shrimp, thawed if frozen
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (about 5 ounces) herbed cream cheese, such as Boursin
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
1 lemon, cut in 4 wedges
Chop the shrimp into small pieces (if you use a food processor, be careful not to pulverize the shrimp).
Combine with the spinach, herbed cheese, and half of the bread crumbs. Place the remaining bread crumbs on a sheet of foil. Divide the shrimp mixture into 8 balls. Place the shrimp balls, one at a time, in the bread crumbs, flattening and turning several times to coat each cake thoroughly.
Heat the oil in a large skillet over medium heat and brown the cakes on both sides until they are golden brown and heated through, about 4 minutes per side. Serve with lemon wedges.
Makes 4 servings
Source: Almost From Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss
MsgID: 3143845
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 5-6-07 Recipe Swap (12 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 5-6-07 Recipe Swap (12 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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