1. Mix 1 lb chopped raw shrimp, 1/2 cup each dry bread crumbs, chopped green onion, finely grated carrot and mayonnaise, 2 TB Dijon mustard, 1/4 tsp coarse salt and a few dashes of hot sauce (like Tabasco). Form into 2-inch patties and roll in more bread crumbs. Cook patties in olive oil over medium heat, 3 minutes per side. Meanwhile, mix 2/3 cup finely shredded cabbage, 1/4 cup mayonnaise, 1 TB lemon juice and 1 tsp finely grated lemon peel. Top patties with slaw and serve on split cider buns. Makes 18.
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