Let Them Eat Shrimp Cake

I usually prepare shrimp whole: boiled for salads or simmered in soups and stews. However, minced shrimp works best in cakes and patties. And, unlike crab meat, shrimp is consistently sweet, and the price--one-third to one-half that of crab meat--is easy to swallow.

This recipe for shrimp cakes is no different than that for crab. I use red bell peppers for color and texture and just enough hot sauce to make things interesting. Bread crumbs and eggs bind the mixture.

Purists would insist on tartar sauce. I don’t. To my taste, a piquant tomato salsa is just the touch that shrimp cakes need. Use ultra-sweet cherry tomatoes if they’re available.

SHRIMP CAKES WITH TOMATO SALSA

TOMATO SALSA

1 cup cherry tomatoes

1 green onion

1/8 teaspoon hot pepper sauce

1/2 tablespoon olive oil

Salt

Freshly ground black pepper

SHRIMP CAKES

1/2 pound raw shrimp, shelled, deveined and minced by hand

1 red bell pepper, diced

1 tablespoon lemon juice

1/8 teaspoon hot pepper sauce

1/2 teaspoon salt

Freshly ground white pepper

1 egg, beaten

1/2 cup bread crumbs

1 tablespoon butter

TOMATO SALSA

Process tomatoes, green onion, hot pepper sauce and oil in food processor until minced. Remove and season to taste with salt and pepper. Makes about 3/4 cup.

SHRIMP CAKES

Combine shrimp, red bell pepper, lemon juice, hot pepper sauce, salt, white pepper to taste and egg in large bowl. Stir in bread crumbs.

Melt butter in small skillet. Using 2 large spoons, shape shrimp mixture into 2 large cakes. Fry in skillet until golden on bottom, about 8 minutes. Turn and fry until second side is golden, about 5 minutes. Serve hot with Tomato Salsa on the side.

2 servings. Each serving with 1/4 cup salsa:

368 calories; 1192 mg sodium; 295 mg cholesterol; 15 grams fat; 27 grams carbohydrates; 31 grams protein; 0.85 gram fiber.