Shrimp Cakes & Arugula

One of my family's most cherished families, the Sawyers, brought us the most delicious Shrimp Cakes back in June.  Karen's masterful hands made them, and they were so incredibly awesome.  She paired them with creamy cheese grits, and eating them instantly brought me back to a creekside dinner on the inlet near Pawley's Island.  With an adirondack chair beneath me, a Van Gogh sunset in front of me, and a glass of crisp Chardonnay in hand, I was transported with this dish.  Thank you, Karen, and your dear family, for such a fantastic meal! 

I decided to create my own version this week at our casa.  I didn't use a recipe and just let my palate and my memory of Karen's shrimp cakes guide me through this kitchen creation.  With the pre-cooked shrimp I chose to use, they were a cinch to make.  Taking just minutes to prepare, I was impressed by the ultra-flavorful and fancy end product.  We zoomed ourselves to Pawley's with each warm, savory bite. 

Shrimp Cake Ingredients (serves 2 hungry people):
15 or so small pre-cooked shrimp, chopped
(you could also use fresh or frozen and cook accordingly prior to assembling)
1 shallot, chopped fine
1 egg
1/2 cup Panko bread crumbs
1 tablespoon ricotta cheese
1 tablespoon cocktail sauce
1 tablespoon cooked pancetta or bacon (about 1 slice), chopped
1/2 teaspoon each of:  garlic powder and paprika
Approx. 1/4 cup cornmeal (for dusting)
Freshly cracked pepper (I didn't add salt because of the bacon)
A few drizzles around the pan of vegetable oil
Arugula (spring mix would also be delicious) for your "bed" of greens

Honey Mustard Sauce Ingredients:
(Credit goes to hubby here for this was his genius idea!)
1 tablespoon honey
1 tablespoon whole grain mustard or dijon mustard
1-2 tablespoons extra virgin olive oil (use your judgment while whisking to achieve the consistency you enjoy.  we used 1 tablespoon + a splash of water)
freshly cracked black pepper
sprinkle of salt
*simply whisk in a small bowl to combine!

Shrimp Cakes - The Process:
Simply marry all ingredients listed above together in a large bowl.  Using your hands, incorporate everything together and form into 4 small cakes.  Do not overmix - gently form your cakes together, pressing the sides to smooth the edges a bit. 
Add the cornmeal to a fresh plate.  Add some S & P the cornmeal, and toss with a fork to blend.  The cornmeal will act as a coating for the cakes, and it has a great texture, too.
Crank up your stove-top to medium-high.  Add your vegetable oil to a high-sided pan (canola oil would also be nice; since the heat is high, extra virgin olive oil may be too delicate of an oil to use). 
Once the oil is hot, cook the cakes for approx. 3-4 minutes on one side, flip to the other side, and cook another 2 minutes or so.  Do not touch your cakes for the first few minutes of cooking - you want the crust to form so that the mixture doesn't fall apart.  Also, watch for burning once you flip them - the second side will always cook more quickly than the first! 
Gently place 2 small cakes on a bed of arugula.  We also added a fresh summer plum tomato to each salad.  Drizzle the cakes the honey-mustard sauce. 

Get ready to be transported to your favorite South Carolina beach.

These shrimp cakes were born to rest on a bed of arugula.  The shrimp is slightly decadent and also savory, and the small touches of cocktail sauce and ricotta within the cakes add a hint of spice and creaminess.  The honey-mustard sauce decorates the cakes with just enough punch and zing, and the arugula brightens up the whole dish with a spirited, leafy flavor. 

Bon Appetit!