Simple Shrimp Cakes

I hesitate to even share my recipe for these SIMPLE SHRIMP CAKES.But, while whipping up this QUICK meal, it occurred to me – this is TOO GOOD NOT TO SHARE. Actually the hardest part of this recipe is already done for you.

Yes, thanks to the fish counter at Whole Foods Classen Curve OKC, the hard part is already done. Whole Foods does the work for you – all you have to do is heat them up and enjoy. So let’s talk about the perfect way to cook these Shrimp Cakes, crispy on the outside, hot all the way through – without over-cooking.

How to Prepare PREPARED Shrimp Cakes

My favorite cooking method is to heat equal parts butter and oil in a nonstick skillet over medium flame. Once the butter/oil mix hot and frothy, I carefully place each cake into the skillet. Fight the urge to poke, turn, flip or peek for at least 3 minutes. Less movement helps to create the most crisp, golden brown crust and really develops a delicious flavor.Once you see that the edges are golden, flip and continue cooking until both sides are evenly golden.

I served these cakes over butter-herbed pasta, but they are equally delicious over salad or even by themselves!

This post is sponsored by Classen Curve.

Simple Shrimp Cakes

• 4 pre-made Shrimp Cakes (purchased from Whole Foods)
• 3 T each
  • salted butter
  • canola oil

In a large, nonstick skillet heat butter and oil over medium flame.

Once the butter is melted and starts to froth, place cakes into the skillet.

Cook on one side for 3 minutes, flip and continue for 3 additional minutes until each side is medium golden in color and the Shrimp Cakes are heated through.

Serve with buttered pasta, salad or alone.