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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: St. Louis Post-Dispatch By Bev Bennett
Servings: 2
½ pound raw shrimp, peeled deveined
1 shallot, peeled chopped fine
¼ cup finely chopped red or green bell pepper
¼ teaspoon dried crushed tarragon
3 tablespoon mayonnaise, divided
1 egg white
¼ cup bread crumbs
salt
freshly ground white pepper
1 tablespoon butter
1 tablespoon prepared cocktail sauce
1 tablespoon capers
lemon wedges
Mince shrimp by hand or in food processor fitted with steel blade. Place minced shrimp in small mixing bowl along with shallot, bell pepper, tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and pepper to taste. Mix well; form into 4 cakes. Melt butter in medium skillet. Fry cakes over medium heat until golden, about 5 minutes a side. In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise and capers. Place 2 cakes on each plate. Serve sauce on top or on the side. Garnish with lemon wedges. Serve immediately.