Silver Dollar Shrimp Cakes

[kaci]

Silver Dollar Shrimp Cakes


25 to 30 appetizers


2 pounds raw shrimp (any size)
1 cup fresh bread crumbs
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 cup finely minced shallots
1 large egg
1 tablespoon Crisco® Butter Shortening, melted
1 teaspoon minced fresh tarragon
1 teaspoon Worcestershire sauce
1 1/2 teaspoons sea salt
1/2 teaspoon Tabasco sauce
1 cup dry bread crumbs
1/2 cup Crisco® Pure Canola Oil, divided
1 cup mayonnaise
2 tablespoons sweet chili sauce

GARNISH
Lemon wedges


1. Heat oven to 200ºF.

2. Peel shrimp, devein and chop coarsely. Place in medium bowl.

3. Add bread crumbs, lemon peel, lemon juice, shallots, egg, melted
shortening, tarragon, Worcestershire sauce, salt and tabasco sauce. Mix
lightly until combined. Form into 25 to 30 small cakes. Coat cakes lightly
with dry bread crumbs.

4. Heat 1/4 cup oil in large frying pan. Add shrimp cakes in batches; cook
over medium heat 3 to 4 minutes per side. Place on baking sheet; keep warm
in oven. Repeat with rest of cakes, adding more oil as necessary.

5. Combine mayonnaise and sweet chili sauce with spoon in small bowl. Serve
shrimp cakes with sauce and lemon wedges.