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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
Spotted Salamander - Richland St.
Chef: Jessica Shillato
Address
1531 Richland St, Columbia, SC 29201, USA
Visit WebsiteDirections
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.
