Shrimp and crab stick cutlets are the most interesting thing on blogs. Shrimp Cutlets: A Delicious Recipe with Photos Shrimp Cutlets by Gordon Ramsay

Shrimp cutlets under cream sauce with a side dish of spinach, the chef will cook for you in the program “Culinary Star”

Ingredients:

200 g peeled shrimp

200 g white bread

1 egg

a pinch of salt

2 tablespoons flour

30 g butter

30 g leeks

2 garlic cloves

150 g frozen spinach

1/2 lime

2-3 shallots

basil 2 inflorescences

1 glass of white wine

1 cup 33% cream

Shrimp cutlets - recipe

Cooking shrimp mince:


Place the cleaned shrimp in a blender. We take White bread, cut. Put in a bowl, pour a small amount of white wine. Soak the bread tightly in wine so that it absorbs the liquid.


We shift it to the shrimp. add the egg, salt and grind until smooth. Transfer the shrimp mixture to a bowl. We have a thick mince. To make it even thicker, add flour. Mix thoroughly. Mince is ready.

Forming shrimp patties:


Now you need to cook the shrimp cutlets themselves. We scatter a mass of about 50 grams (weight to your taste). On a floured board, shape into balls.



Cooking spinach garnish:

Now let's prepare a side dish of leek and spinach. Leek (white part) cut into large rings, and sent to the fire in a saucepan with butter.


Throw in 2 cloves of garlic, chopped not very finely. Lightly fry. Defrost spinach and lightly squeeze out excess moisture. Transfer to a saucepan. Pour in lime juice (can be replaced with lemon). We break with a blender.



Preparing the sauce:

Cut into strips 2-3 shallots (can be replaced with regular onions). Press 2 garlic cloves lightly to open. We do not remove the skin, it will not let it burn when roasting. Fry in a hot skillet vegetable oil onions along with garlic. Add shrimp heads to it. Fry until they turn red.


The next step is to lightly press on the heads so that all the juice comes out. This can be done with a puree spatula. Add the remaining shrimp shells.


Pour in white wine and boil until the smell of alcohol disappears. Mince the basil leaves and add to the sauce.


Pour in the cream and simmer until thickened. Salt to taste.


Strain the finished sauce through a sieve.

Fry cutlets:


Put the shrimp cutlets in a hot frying pan with vegetable oil and fry on both sides.

Serving Shrimp Cutlets:

When serving on a plate, lay out the spinach garnish, shrimp cutlets, pour over with creamy sauce and decorate with basil sprigs.

And also see another video recipe for shrimp cutlets

Yes - and a wonderful salad!

Products for 6 servings

• 200 g salmon fillet - frozen product
• 200 g peeled boiled shrimp —for a budget option frozen product
• 500 g potatoes
• 1 fresh red chili
• 2 lemons
• 75g ciabatta or plain stale white bread
• olive oil
• 2 tbsp wheat flour
• 1 head lettuce (iced)
• 1 cucumber
• 4 medium ripe tomatoes

1 tbsp Cajun seasonings (you can mix it yourself "for lack of ...)

Cajun Seasoning:
1 tbsp dry thyme
1 tbsp ground black pepper
1 tbsp dry onion (ground)
1–2 tbsp marjoram
1-2 dry garlic (ground)
1-2 salts
1–3 tbsp paprika (sweet)
1 tbsp dry hot pepper(cayenne)

more -

• 15 g fresh dill

*** or 1 tsp dry dill

• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 6 tsp grated horseradish

Master class Jamie Oliver How to cook fish cakes with shrimps

Delighted with these cutlets - they turn out soft inside and with a crispy crust.
And the spices spice up...
In addition, an amazing salad - yes with horseradish, incomparable taste!

1. Fish and seafood

You have to defrost properly.

Fish and shrimp should be placed overnight in the refrigerator, on the bottom shelf in a sealed container.

Remove skin from salmon.
And cut the fish into roughly equal pieces.

2. Potato

Clean and cut into large pieces.
Put in salted boiling water.
Boil until done.
Drain the water and mash well.

3. Cutlets

To neutralize the chili - that is, remove the seeds, and chop finely.
Add to minced meat - also a pinch of salt, pepper and finely grated zest from 1/2 lemon.

Mix thoroughly, divide into 6 parts and form cutlets 1.5 cm thick.

Grind dry bread with Cajun seasoning and olive oil in a food processor to get crumbs.
Pour onto a plate.

Mix the flour with 2 tablespoons of water to make a paste, then brush the fish cakes on one side with a brush.
Gently put the greased side on the breadcrumbs and press down a little - then grease the other side with a brush
- and do the same: in crackers! in crackers!

Cover the cutlets with cling film and refrigerate for 30 minutes.

Preheat oven to 200°C.

Bake fish cakes for 20 to 30 minutes - until crispy, until tender.

4. Salad

Cut lettuce, cucumber, tomatoes and dill - season with vinegar, olive oil and a pinch of salt and pepper.

!.) Very tasty and tender cutlets, will appeal to both children and adults.
Compound:
250 gr. peeled, boiled shrimp, coarsely chopped
350 gr. ready-made mashed potatoes (preferably yesterday, but fresh is also very good)
3 art. tablespoons chopped chives
3 art. tablespoons chopped fresh dill
50 gr. white bread crumbs
2 teaspoons lemon juice
50 gr. sesame seeds
vegetable oil for frying

Lemon mayonnaise:

8 art. tablespoons light mayonnaise
juice and zest of 1/2 lemon

Cooking:

In a bowl, mix shrimp, mashed potatoes, bread crumbs, onion and dill, pour over lemon juice, mix thoroughly.
Form cutlets with oiled hands, roll them in sesame seeds and place them in the refrigerator for 15 minutes.
Meanwhile, prepare the lemon mayonnaise. mix mayonnaise, lemon juice and zest and place in small gravy boats. It seems to me that mayonnaise is too heavy for this recipe, it is better to replace part of it with yogurt in the proportion of 6 tbsp. spoons of yogurt + 2 tbsp. spoons of mayonnaise.
Heat a small amount of vegetable oil in a frying pan and fry the cutlets for 3 minutes on each side. Place on paper towel to absorb excess oil.
Serve with lemon mayonnaise green salad(or steamed vegetables).

From this amount of minced meat, 8 large or 16 small cutlets are obtained. Ready-made cutlets can be stored in the refrigerator for 2 days or frozen for up to 1 month.
The recipe says nothing about adding eggs, the patties hold their shape without them, but if in doubt, add one lightly beaten egg for insurance.
Mashed potatoes you should cook without milk and butter if you use fresh, and if yesterday, then it does not matter.
If the potatoes and shrimp were cooked with the addition of salt, then you do not need to additionally salt the minced meat.
2.) These cutlets are very thin refined taste.
- a pound of peeled shrimp
- 1 onion
- a bunch of cilantro or parsley
- 2 cloves of garlic
- some flour
- salt, pepper to taste
- sesame
- vegetable oil
Divide the shrimp into two parts. We send the first to the blender with onions and garlic - we puree. The second part - cut into 2-3 parts Cut the greens. Mix pureed shrimp with the second part and herbs. Salt, pepper. Gradually add flour a little at a time and mix so that the mass does not stick to your hands. We form cutlets with wet hands, roll in sesame seeds and fry.
3.) Shrimp - 1 kg, cream 20% - 200 ml, egg - 1 pc., breadcrumbs- 300 g, soy sauce- 100 ml, olive oil - 50 ml, tarragon - 1 bunch, Thai spicy sauce- taste.
Grind raw peeled shrimp in a blender, add cream, breadcrumbs, egg, finely chopped tarragon, hot sauce and soy sauce. Stir and refrigerate for 20 minutes. Form into small cakes and fry olive oil under the lid.

Prepare cucumber pappardele. Wash the cucumbers and use a vegetable peeler to cut into wide longitudinal plates.

Put the cucumber strips on a sieve, sprinkle with salt and place in a bowl of a suitable size. In 10 minutes. rinse cucumbers cold water and dry. Put them in a salad bowl, add lemon juice, soy sauce and pepper. Mix and refrigerate.

Pass shrimp through a meat grinder. Peel and chop the onion. Wash the pepper and chop very finely, removing the core.

Heat up in a skillet 1 tbsp. l. oil and sauté the onion, 5 minutes. Add pepper and cook over medium heat, stirring, 8 minutes. Remove from heat, add chopped herbs, stir, transfer to a bowl and let cool.

Add minced shrimp, breadcrumbs and egg to vegetables. Season with salt and pepper. Mix well.

Divide minced meat into 6 parts. Dust your hands with flour and mold each part into a cutlet. Place on a tray, sprinkle with flour and refrigerate for 10 minutes. Heat the remaining oil in a frying pan, fry the cutlets, 4 minutes each. from each side. Serve with cucumbers.

The recipe for making cutlets with a photo, see below.

These meatballs have a very delicate, refined taste. For their preparation, we need peeled shrimp. Of course, shrimp is not a cheap product, but this gastronomic pleasure is worth it. Try these original cutlets from shrimp with sesame at least once and you will understand what I'm talking about. The taste of shrimp in cutlets is not drowned out, but rather revealed. All in all. less words and more instructions! Let's move on to the step by step recipe.

In minced meat, in addition to shrimp, we will not put other components “for volume”, so as not to drown out the taste of shrimp. We put in the cutlet mass only those products that are traditionally placed in them.

If shrimp remain after cooking cutlets, you can cook one of the delicious simple shrimp salads with them, of which there are already quite a lot in my collection.

For cooking we need:

• half a kilo of shrimp without shells;
• 1 onion;
• a bunch of cilantro or parsley;
• 2 cloves of garlic;
• some flour;
• salt and pepper;
• sesame;
• vegetable oil.

In our recipe sesame seed will act as a breading + will give a unique taste and aroma to ready-made cutlets. Now I'm telling step by step recipe.

shrimp cutlet recipe

1. Divide shrimp into 2 equal parts. Peel the onion and garlic and chop coarsely. Put half of the shrimp, onion and garlic into the blender bowl. We turn into a homogeneous mass.
2. Cut the remaining shrimp into 2-3 pieces with a knife. Cut greens.
3. Mix puree from a blender with chopped shrimp and herbs, salt and pepper as desired.
4. Gradually add flour to the cutlet mass and mix. You will need enough flour so that the minced meat does not stick to your hands.
5. With wet hands we form small cutlets, roll in sesame seeds and fry in vegetable oil on both sides until crusty. After 4 minutes of frying, reduce the fire and simmer the shrimp cutlets in a pan for another 6-7 minutes under the lid. Ready!

That's how we got delicious shrimp cutlets with sesame. Serve with steamed rice and fresh vegetables.

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