Fernandina Beach Shrimp | Capers in Cooking

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We had Rock Shrimp on special in the Market last week. It prompted a conversation with a friend in which Shrimp Cakes were mentioned; I realized it had been quite some time since we have made Shrimp Cakes. Shrimp are already so versatile and this is just one more way they can be prepared!

I used Rock Shrimp for this since they were already peeled and deveined (and they’re small, so you’ll do less chopping). Some people may opt to put the shrimp in the food processor; I really like seeing big pieces of shrimp, so I just chopped them with a knife.

Shrimp Cakes (Serves 4)

1 pound Shrimp (raw – peeled & deveined)
2 Eggs
3/4 cup Panko Breadcrumbs
1 teaspoon Paprika (or Smoked Paprika)
1 teaspoon Salt
1 teaspoon Pepper
Finely Chopped Chives or Scallions
Olive Oil and Butter for Sautéeing

Start by making sure there are no stray bits of shell in the shrimp and roughly chopping them. Put them in a large mixing bowl.

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Measure the remaining ingredients and add to the shrimp. I used Smoked Paprika in the recipe because it added a nice smoky flavor to the Shrimp Cake. You could use Paprika, Smoked Paprika, or even a Spicy Paprika if you wanted to. You could also substitute Blackening Seasoning or Old Bay, but you might want to reduce or eliminate the salt because some of those seasonings have a lot of salt hiding in them! (We have been keeping chickens for nearly ten years now, but I still get excited every single time I crack open an egg and see that deep golden yolk! Nothing beats a fresh egg!)

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Mix until combined and make sure that everything is evenly distributed.

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Form handfuls of the mixture into cakes. You need to firmly compress the cakes so they hold together. The eggs and breadcrumbs sort of act like glue to hold everything together, but they will be fragile until you introduce heat. I made ours into six smaller sized cakes. You want them to be thin enough that they will cook through fairly quickly, but not so thin that they will fall apart. Heat the Olive Oil (or oil of your choice) over medium heat and then carefully add the cakes to the pan. I cooked them for about 5 minutes on each side over medium heat. When you see the shrimp at the bottom turning opaque and the egg is holding them together, it is safe to carefully flip them with a spatula. It’s very important NOT to disturb them until it’s time to flip them. Until the egg starts to cook, they will be fragile; once the heat starts to cook the egg, they’re fairly sturdy.

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When I flipped them, they were perfectly browned and crispy! We decided to top them with some homegrown tomatoes from the garden and more chives.

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You could use ANY sauce with these… Tartar Sauce, Remoulade, Aioli, etc. We all love the Mustard Sauce from the store. We used the Mustard Sauce because it saved me some time, but a spicy mayo (Sriracha and Mayonnaise mixed together) would have been great with the smokiness from the Paprika, too!

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This could be EASILY converted into a gluten-free recipe with the substitution of a gluten-free breadcrumb. You can also adjust the seasonings. This is a very quick and easy dinner that the entire family will enjoy!

Well, it’s been raining a lot here and I am SICK of it! I have been trying to imagine myself somewhere sunny and tropical every time I have to walk from my car to a store in the rain. I have been wanting to try this Rum-Glazed Shrimp recipe I found on Pinterest for a while, but I knew I wanted to switch it up a little. After some consideration, I made a plan and revised the recipe and set to work. I chose the perfect rainy evening for it, too.

(Recipe adapted from the Cook Like a Champion blog’s Rum Glazed Shrimp recipe.)

I started with 1.5 pounds of Fresh White Shrimp for Fernandina Beach, FL. These were Extra Large sized shrimp (about 20 to a pound, but a fairly rough count). I tossed them with the juice of one lemon and two cloves of fresh minced garlic.

I allowed the shrimp to marinate in this mixture while I prepared the glaze.

Now, in this recipe, I used Organic Coconut Palm Sugar. I have really come to prefer it over Brown Sugar and substitute it whenever possible. It has a rich and caramel-like flavor and (because it is less processed) it also has more nutrients than white or brown sugar. It has the same number of calories as brown and white sugar, but the glycemic index is lower. If you are watching your sugar or carbs, this is a great alternative! (By the way, it is an even switch. You can substitute it at a 1:1 ratio when a recipe calls for brown sugar, which makes it easy!)

Rum Glaze:

1/2 Cup Dark Rum
1/2 Cup Coconut Palm Sugar (you can use dark brown sugar)
1 Stick of Unsalted Butter (cut into cubes)
3 Tablespoons Dijon Mustard
2 Tablespoons White Vinegar
1/4 Teaspoon Cinnamon
1/4 Teaspoon Pepper

Put all the ingredients for the glaze in a medium saucepan and bring it to a boil over medium-high heat. After it comes to a boil, reduce it to a simmer and let it go until it is thick and looks like a syrup. It took about 10 minutes for me. When it coats the back of a spoon and comes down in a thick ribbon, it’s there!

Normally, I would have grilled these shrimp. However, the weather was “raining on my parade”, so to speak. Time to whip out the little-used grill pan and crank the gas stove all the way up. No problem. I skewered my shrimp so I would have more control over flipping them all at once, ensuring even cooking.

We got a new product in the store called Jaali Bean. It is a lentil & rice kit. The “Warmly Spiced” version contains orange lentils and rice. I thought the cinnamon and spices in it would pair nicely with the Rum Glaze, so I decided to test it out. First impression… the packet of WHOLE seasonings is a major plus. I highly recommend this item. The aroma of comforting spices immediately filled my kitchen. If you are like me, you know all about the health benefits of lentils but don’t have many great ideas for cooking them! Ready in just 20 minutes, this could be the solution.

I got this started while I skewered and cooked the shrimp and it was ready by the time the shrimp were finished cooking. (This is also the perfect time to make yourself a cocktail, since you have the rum out already!)

I sautéed the shrimp over high heat until slightly browned on each side. I reduced the heat to low and brushed the glaze on each side before removing them from the pan.

I plated the shrimp right next to the lentils and rice. The result… a perfect balance between sweet and savory. I could taste the rum but it didn’t overwhelm the shrimp. The cinnamon and spices in the lentils and rice were wonderful with the shrimp. Try this… either on the grill or in the kitchen. It doesn’t disappoint!!