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Joined: Dec 11, 2005


Posted to Thread #18232 at 2:19 am on May 18, 2010

The combo was delicious and my boyfriend agreed. I had made CariannaWA’s shrimp cakes twice before and enjoyed them, but these cakes were more Asian-style with a good deal of flavor without being too spicy.

I went fishing with my boyfriend a stone’s throw from the Gulf the prior day and he caught a saltwater hardhead catfish that he filleted and sautéed in what he calls Hog’s Breath dry marinade. I think he’s pulling my chain… - Lol. I must say, it was tasty and so was the corn he brought over and cooked. It’s at the upper right corner of photo.

My notes:

I coarsely hand-chopped the shrimp and used a medium egg. I used peanut oil and formed the shrimp cakes into three equal portions using a 3-1/4" round cookie cutter and formed with my hands making a small dimple in the middle after chilling in the fridge.

Now that I've made these, I'd prefer a bit more heat for my taste.

Link: Shrimp Cakes

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