Island Shrimp Cakes with Pineapple-Mango Salad

Island Shrimp Cakes with Pineapple-Mango Salad
Yield:
24 servings, 2 cakes (115 g) and 1/2 cup (125 mL) salad each

Ingredients

Ingredients Weights Measures
Shrimp Cakes
uncooked shrimp, peeled, deveined and small dice 1 lb. [570 g] 3 cups [750 mL]
eggs, beaten 6 oz. [170 g] 3 each
green onions, chopped 3 oz. [85 g] 3/4 cup [175 mL]
zucchini, small dice 3 oz. [85 g] 3/4 cup [175 mL]
roasted red peppers, fine dice 4-1/2 oz. [130 g] 6 Tbsp. [90 mL]
carrots, fine dice 1-1/2 oz. [45 g] 6 Tbsp. [90 mL]
Kraft Sauce Works Dijon Bistro Sauce 3 oz. [85 g] 6 Tbsp. [90 mL]
fresh cilantro, chopped 3 Tbsp. [45 mL]
fresh jalapeño peppers, fine dice 1-1/4 oz. 3 Tbsp. [45 mL]
gingerroot, minced 1/2 oz. [15 g] 1 Tbsp. [18 mL]
round buttery crackers, crushed 7-1/2 oz. [210 g] 2-1/4 cups [550 mL]
flour 6 oz. [170 g] 1-1/2 cups [375 mL]
oil
Salad
pineapples, sliced, grilled and julienned 1 lb. [455 g] 3 cups [750 mL]
mangos, julienned 13-1/2 oz. [390 g] 3 cups [750 mL]
English cucumbers, cut into 3-1/2-inch-long shoestring pieces 13-1/2 oz. [390 g]
zucchini, cut into 3-1/2-inch-long shoestring pieces 13-1/2 oz. [390 g]
red onions, thinly sliced 10-1/2 oz. [300 g] 3 cups [750 mL]
fresh cilantro, chopped 6 Tbsp. [90 mL]
Kraft Classic Herb Dressing 6 fl oz 3/4 cup
Coconut-Chili Sauce
canned coconut milk 7-1/2 oz. [210 g] 1 cup [250 mL]
Kraft Sauce Works Dijon Bistro Sauce 1 oz. [30 g] 2 Tbsp. [30 mL]
chili-garlic sauce 1/2 oz. [15 g] 1 Tbsp. [15 mL]
lime zest 3/4 tsp. [3 mL]
lime juice 1 oz. [30 g] 2 Tbsp. [30 mL]
Shrimp Cakes
uncooked shrimp, peeled, deveined and small dice 7 oz. [200 g] 1 cup [250 mL]
eggs, beaten 2 oz. [60 g] 1 each
green onions, chopped 1 oz. [30 g] 1/4 cup [60 mL]
zucchini, small dice 1 oz. [30 g] 1/4 cup [60 mL]
roasted red peppers, fine dice 1-1/2 oz. [45 g] 2 Tbsp. [30 mL]
carrots, fine dice 1/2 oz. [15 g] 2 Tbsp. [30 mL]
Kraft Sauce Works Dijon Bistro Sauce 1 oz. [30 g] 2 Tbsp. [30 mL]
fresh cilantro, chopped 1 Tbsp. [15 mL]
fresh jalapeño peppers, fine dice 1 Tbsp. [15 mL]
gingerroot, minced 1-1/4 tsp. [6 mL]
round buttery crackers, crushed 2-1/2 oz. [70 g] 3/4 cup [175 mL]
flour 2 oz. [60 g] 1/2 cup [125 mL]
oil
Salad
pineapples, sliced, grilled and julienned 5 oz. [140 g] 1 cup [250 mL]
mangos, julienned 4-1/2 oz. [130 g] 1 cup [250 mL]
English cucumbers, cut into 3-1/2-inch-long shoestring pieces 4-1/2 oz. [130 g]
zucchini, cut into 3-1/2-inch-long shoestring pieces 4-1/2 oz. [130 g]
red onions, thinly sliced 3-1/2 oz. [100 g] 1 cup [250 mL]
fresh cilantro, chopped 2 Tbsp. [30 mL]
Kraft Classic Herb Dressing 2 fl oz 1/4 cup
Coconut-Chili Sauce
canned coconut milk 2-1/2 oz. [70 g] 1/3 cup [75 mL]
Kraft Sauce Works Dijon Bistro Sauce 2 tsp. [10 mL]
chili-garlic sauce 1 tsp. [5 mL]
lime zest 1/4 tsp. [1 mL]
lime juice 2 tsp. [10 mL]

Directions

Shrimp Cakes: Combine first 10 ingredients in large bowl. Stir in cracker crumbs. Use #24 scoop to portion shrimp mixture into 48 cakes (or into 16 cakes for trial recipe); place in single layer in parchment paper-lined sheet pans. Refrigerate until ready to use.

Pineapple-Mango Salad: Combine all ingredients except dressing.

Coconut-Chili Sauce: Mix all ingredients.

For each serving: Coat 2 Shrimp Cakes evenly with 1 Tbsp. flour, using 1/2 Tbsp. flour for each cake. Heat 1 Tbsp. oil in skillet on medium heat. Add cakes; cook 1 to 2 min. on each side or until lightly browned on both sides. Transfer to sheet pan. Bake in 350ºF-convection oven 2 to 3 min. or until heated through.

Toss 1/2 cup of salad with about 1/2 Tbsp. dressing; place on serving plate. Drizzle 1 Tbsp. Coconut-Chili Sauce onto plate next to salad; top with 2 Shrimp Cakes.

Kraft Kitchens Tips

How to Cut the Vegetables into Shoestring Pieces
Use a mandolin to easily cut the cucumbers and zucchini into shoestring pieces.

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