recipe courtesy of Chef Dave Miller, Chef at The Wine Guy, Columbus, Ohio
- 2 lbs raw shrimp, shelled, deveined, tails off
- 2 whole eggs
- 2 tsp granulated garlic
- 2 tsp granulated onion
- ½ cup seasoned Panko breadcrumbs
- 2 Tbsp olive oil
- 1 Tbsp Cajun spice
- 2 Tbsp dried parsley flakes
- ¼ cup unseasoned bread crumbs
In a food processor, add the shrimp and all other ingredients, except for panko breadcrumbs, and pulse 15 to 17 times to mix thoroughly (mixture should still be a bit chunky). Form mixture in to small patties, about 2 inches in diameter.
Preheat oven to 375°F. Dredge patties in the seasoned panko bread crumbs and season lightly with salt. In a heated skillet, add 2 Tbsp of olive oil and carefully add patties a few at a time – do not overcrowd the pan. Brown on each side, then place skillet in oven and bake until just cooked through, about five minutes.
Pear Mango Sauce
- 2-12oz cans of pear nectar
- 2-12oz cans of mango nectar
- ½ cup J. Lohr Estates Bay Mist Riesling
- zest and juice of 1 lemon
- 1 Tbsp Cajun seasoning
- 2 Tbsp honey
- salt & pepper to taste
In a saucepan, add all ingredients and reduce until thick and syrupy. Reduce to about ¾ cup.
Create a zig-zag pattern on the plate with the pear mango sauce, then place 3 shrimp cakes on top of the sauce. Garnish with a small handful of Frisée lettuce. Enjoy with a glass of J. Lohr Estates Bay Mist Riesling or J. Lohr Estates Riverstone Chardonnay!