Shrimp Cakes! I got the recipe from my girlfriend and I have made them ever since. One of the great things about this dish, is that you can make the shrimp cakes in the afternoon and fry them at dinner time.
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon spicy mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups breadcrumbs
2 tablespoons (or more) Olive Oil
Step 1: Coarsely chop shrimp in processor. Add egg, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Step 2: Dump mixture in a large bowl and pour in breadcrumbs, mix well with your hands. Step 3: Form mixture into cakes, transfer to foiled baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead.) Step 4: Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.