Ingredients
Butter Pea Salad
- 1 large head Napa cabbage julienned
- 2 cups butter peas or baby lima cooked until tender and cooled
- 1 red bell pepper julienned
- ½ red onion julienned
- 1/4 cup of white balsamic vinegar
- 1 tablespoon of whole grain mustard
- 1 tablespoon Dukes mayo
- 1-tablespoon sugar
- 1/4 cup of olive oil
- Salt and pepper to taste
Shrimp Cakes
- 1-pound South Carolina raw shrimp peeled and deveined
- 3/4 cup breadcrumbs
- 1/4 cup finely diced red bell pepper
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- Juice from one lemon
- Zest from one lemon
- Few dashes Tabasco
- 4 tablespoons Duke’s mayonnaise
- 4 tablespoons olive oil
Directions
Mix together salad ingredients and let marinate in refrigerator while cooking shrimp cakes.
Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped – do not grind into a paste. Transfer the shrimp to a large bowl and add the breadcrumbs, red bell pepper, parsley, salt, pepper, eggs, mayo, lemon juice and zest. Stir gently to combine. Form the shrimp mixture into 8 patties. Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown. Serve immediately atop butter pea salad.