Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Shrimp Cakes With Watercress Remoulade Sauce
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Shrimp Cakes With Watercress Remoulade Sauce Post by :35695 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1624

Click below to download : Fishandseafood - Shrimp - Shrimp Cakes With Watercress Remoulade Sauce (Format : PDF)

Fishandseafood - Shrimp - Shrimp Cakes With Watercress Remoulade Sauce

1/3 cup margarine or butter
1/2 small sweet onion, minced
1/2 cup all purpose flour
2 cups milk
1 T seafood seasoning
1/2 tsp ground red pepper
2 large eggs, lightly beaten
4 cups chopped cooked shrimp
1 cup saltine crackers, crushed
1/2 cup vegetable oil
Watercress Remoulade


Melt butter in large heavy saucepan over medium heat; add onion and saute 3 minutes or
until onion is tender.

Whisk in flour, cook, whisking constantly about 1 minute. Gradually add milk and whisk
constantly until smooth and thickened. Remove from heat and stir in seafood seasoning
and red pepper. Cool.

Whisk in beaten eggs and stir in shrimp and cracker crumbs. Shape into 16 patties; chill 2
hours.

Cook in 2 batches in hot oil in a large skillet over medium high heat 4 to 5 minutes on each
side or until golden. Drain on paper towels. Serve with watercress remoulade.


Watercress Remoulade:
1 1/2 cups mayo
2 T Dijon mustard
1 bunch watercress leaves, chopped
3 green onions sliced
1/2 cup chopped fresh or frozen chives
1 garlic clove, minced
1/4 tsp ground red pepper


Stir together and in chill.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp -  Shrimp Canapes With Parsley Butter Fishandseafood - Shrimp - Shrimp Canapes With Parsley Butter

Fishandseafood - Shrimp -  Shrimp Canapes With Parsley Butter
By slicing shrimp lengthwise you can get twice the amount of shrimp and equal taste and more appetizers. 1/2 cup white wine, dry 1 T kosher salt or sea salt 12 Med. Shrimp 6 very thin slices white sandwich bread, crusts removed 3 ounces finely minced shallots Parsley butter (recipe follows) 1 seedless cucumber 1 small bunch fresh dill seafood sauce Place wine, 2 cups water and salt in med. saucepan. Bring to simmer and cook shrimp until shrimp are cooked through, about 1 minute. Make sure shrimp is not overcooked and pretty pink. Drain and cool. Peel
PREVIOUS BOOKS

Fishandseafood - Shrimp -  Shrimp Burgers Fishandseafood - Shrimp - Shrimp Burgers

Fishandseafood - Shrimp -  Shrimp Burgers
4 hamburger buns -- split 2 tablespoons butter -- melted 1 cup mayonnaise 3 tablespoons chopped green pepper 1 tablespoon chopped onion 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 tablespoon lemon juice 4 ounces processed cheese, -- chopped 2 cans shrimp, drained and rinsed -- (4 1/2 ounce each) Open buns and dip in melted butter. Toss together mayonnaise, green pepper, onion, Worcestershire, mustard, lemon juice, cheese, and shrimp; spoon on buns. Broil 6 inches from heat for 5 minutes or until cheese melts and bubbles. Makes 4 servings.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT