Bon Appétit!

Thursday, April 18, 2013

Here're the recipes for shrimp cakes 
and spicy Caribbean meatballs 
(called them earlier Cuban ones, but those should've
 been cooked in a sauce, sorry!), 
which were served at our Sunday brunch.

Shrimp Cakes

1 egg, lightly beaten
1 dl cup soft bread crumbs
1 onion, finely chopped
2 cloves of garlic
1 tablespoon minced fresh parsley
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
0,5 teaspoon cayenne pepper
0,5 kg crabmeat or shrimps
1 tablespoon butter

In a bowl, combine the first nine ingredients. Add crab; (if using shrimps, chop them into small pieces) mix gently. Shape rounded tablespoonfuls into small patties.

In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with spicy sour cream sauce. 

Caribbean Meatballs

1 kg lean ground beef ( optional – ground pork & beef mixed )
2 eggs
3 slices bread or 1 dl bread crumbs
1 tsp lemon juice
1/2 tsp Jamaican curry or other curry powder
1/2 tsp black pepper
1 tsp thyme
1/4 tsp cayenne pepper
1 tsp paprika
1 clove garlic, chopped
1 tsp fresh chopped ginger
1 tbsp fresh chopped parsley
3 tbsp ketchup

In a mixing bowl, add all the mixture for the meatballs and form into bite-sized balls. Add olive oil to a skillet and brown meatballs on a medium heat making sure all sides are browned. Reduce heat to low and let cook through approximately 10 minutes.

Bon Appétit!


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