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Active Time:50 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hrServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsGriddlecakes1tablespoonbutter1cupraw deveined peeled shrimp (any size)¼cupthinly sliced scallions, plus more for garnish¾teaspoonChef Paul Prudhomme’s Seafood Magic seasoning blend (see Tip)¾teaspoonminced fresh garlic2large eggs½cuplow-fat milk½cupwhite whole-wheat flour1 ½teaspoonsbaking powder1 ½teaspoonsgranulated sugar2cupsbrown rice1 ½tablespoonsgrapeseed oil or canola oilShrimp18raw jumbo shrimp (10-15 per pound), preferably with heads on2cupswater2tablespoonsgrapeseed oil or canola oil1teaspoonfinely chopped fresh rosemary½teaspoonground pepper1teaspoonminced garlic½teaspoonseafood seasoning3tablespoonsbeer or apple cider1 ½teaspoonsWorcestershire sauce2tablespoonsbutter, softened
Cook Mode(Keep screen awake)
Ingredients
Griddlecakes
1tablespoonbutter
1cupraw deveined peeled shrimp (any size)
¼cupthinly sliced scallions, plus more for garnish
¾teaspoonChef Paul Prudhomme’s Seafood Magic seasoning blend (see Tip)
¾teaspoonminced fresh garlic
2large eggs
½cuplow-fat milk
½cupwhite whole-wheat flour
1 ½teaspoonsbaking powder
1 ½teaspoonsgranulated sugar
2cupsbrown rice
1 ½tablespoonsgrapeseed oil or canola oil
Shrimp
18raw jumbo shrimp (10-15 per pound), preferably with heads on
2cupswater
2tablespoonsgrapeseed oil or canola oil
1teaspoonfinely chopped fresh rosemary
½teaspoonground pepper
1teaspoonminced garlic
½teaspoonseafood seasoning
3tablespoonsbeer or apple cider
1 ½teaspoonsWorcestershire sauce
2tablespoonsbutter, softened
DirectionsTo prepare griddlecakes: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add 1 cup shrimp and cook, stirring, just until they turn pink on the outside, 1 to 2 minutes. Add scallions, 3/4 teaspoon seasoning blend and ¾ teaspoon garlic; cook until the shrimp are cooked through, 1 to 2 minutes. Transfer the shrimp to a plate. Refrigerate until cold, about 10 minutes.Puree half the shrimp in a food processor. Coarsely chop the remaining shrimp.Whisk eggs in a large bowl until frothy. Add milk and whisk until blended. Add flour, baking powder and sugar; whisk until smooth. Add rice along with the pureed and chopped shrimp; fold with a flexible spatula until blended. Cover and refrigerate for 15 minutes.Preheat oven to 200°F. Heat a griddle to 375°F or a large nonstick skillet over medium heat. Brush 1 tablespoon oil over the griddle or skillet. Using ¼ cup to make each, drop 4 griddlecakes onto the pan. Cook until browned on both sides, 2 to 4 minutes total. Adjust heat as necessary to prevent burning. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat 2 more times with the remaining batter, brushing the pan with some of the remaining 1 1/2 teaspoons oil before cooking each batch.To prepare shrimp: Peel shrimp, reserving the heads and shells for stock; refrigerate the shrimp. Place the shrimp heads and shells and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Pass the stock through a fine-mesh sieve, discarding the shells. Measure out ¼ cup stock and set aside (reserve the remainder for another use).Heat a large skillet over high heat for 2 minutes. Add oil, rosemary, pepper and the peeled shrimp. Cook, shaking the pan, just until the shrimp turn pink, 2 to 3 minutes. Add garlic and seafood seasoning; cook, shaking the pan constantly, for 5 seconds. Add beer (or cider) and Worcestershire. Cook until the liquid is almost evaporated, 15 to 20 seconds.Add the reserved 1/4 cup shrimp stock and bring to a boil. Cook for 20 to 30 seconds to allow the stock to reduce and intensify in flavor. Add butter and reduce heat to low. Shake the pan vigorously back and forth, just until the butter melts into the sauce and the sauce is emulsified. Garnish with scallions and serve immediately with the griddlecakes.TipsTip:Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that’s heavy on paprika. Though they’re widely available in major supermarkets, if you can’t find Prudhomme’s, swap in an all-purpose Cajun or Creole blend.Originally appeared: EatingWell Magazine, December 2020
Directions
To prepare griddlecakes: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add 1 cup shrimp and cook, stirring, just until they turn pink on the outside, 1 to 2 minutes. Add scallions, 3/4 teaspoon seasoning blend and ¾ teaspoon garlic; cook until the shrimp are cooked through, 1 to 2 minutes. Transfer the shrimp to a plate. Refrigerate until cold, about 10 minutes.Puree half the shrimp in a food processor. Coarsely chop the remaining shrimp.Whisk eggs in a large bowl until frothy. Add milk and whisk until blended. Add flour, baking powder and sugar; whisk until smooth. Add rice along with the pureed and chopped shrimp; fold with a flexible spatula until blended. Cover and refrigerate for 15 minutes.Preheat oven to 200°F. Heat a griddle to 375°F or a large nonstick skillet over medium heat. Brush 1 tablespoon oil over the griddle or skillet. Using ¼ cup to make each, drop 4 griddlecakes onto the pan. Cook until browned on both sides, 2 to 4 minutes total. Adjust heat as necessary to prevent burning. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat 2 more times with the remaining batter, brushing the pan with some of the remaining 1 1/2 teaspoons oil before cooking each batch.To prepare shrimp: Peel shrimp, reserving the heads and shells for stock; refrigerate the shrimp. Place the shrimp heads and shells and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Pass the stock through a fine-mesh sieve, discarding the shells. Measure out ¼ cup stock and set aside (reserve the remainder for another use).Heat a large skillet over high heat for 2 minutes. Add oil, rosemary, pepper and the peeled shrimp. Cook, shaking the pan, just until the shrimp turn pink, 2 to 3 minutes. Add garlic and seafood seasoning; cook, shaking the pan constantly, for 5 seconds. Add beer (or cider) and Worcestershire. Cook until the liquid is almost evaporated, 15 to 20 seconds.Add the reserved 1/4 cup shrimp stock and bring to a boil. Cook for 20 to 30 seconds to allow the stock to reduce and intensify in flavor. Add butter and reduce heat to low. Shake the pan vigorously back and forth, just until the butter melts into the sauce and the sauce is emulsified. Garnish with scallions and serve immediately with the griddlecakes.TipsTip:Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that’s heavy on paprika. Though they’re widely available in major supermarkets, if you can’t find Prudhomme’s, swap in an all-purpose Cajun or Creole blend.
To prepare griddlecakes: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add 1 cup shrimp and cook, stirring, just until they turn pink on the outside, 1 to 2 minutes. Add scallions, 3/4 teaspoon seasoning blend and ¾ teaspoon garlic; cook until the shrimp are cooked through, 1 to 2 minutes. Transfer the shrimp to a plate. Refrigerate until cold, about 10 minutes.
Puree half the shrimp in a food processor. Coarsely chop the remaining shrimp.
Whisk eggs in a large bowl until frothy. Add milk and whisk until blended. Add flour, baking powder and sugar; whisk until smooth. Add rice along with the pureed and chopped shrimp; fold with a flexible spatula until blended. Cover and refrigerate for 15 minutes.
Preheat oven to 200°F. Heat a griddle to 375°F or a large nonstick skillet over medium heat. Brush 1 tablespoon oil over the griddle or skillet. Using ¼ cup to make each, drop 4 griddlecakes onto the pan. Cook until browned on both sides, 2 to 4 minutes total. Adjust heat as necessary to prevent burning. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat 2 more times with the remaining batter, brushing the pan with some of the remaining 1 1/2 teaspoons oil before cooking each batch.
To prepare shrimp: Peel shrimp, reserving the heads and shells for stock; refrigerate the shrimp. Place the shrimp heads and shells and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Pass the stock through a fine-mesh sieve, discarding the shells. Measure out ¼ cup stock and set aside (reserve the remainder for another use).
Heat a large skillet over high heat for 2 minutes. Add oil, rosemary, pepper and the peeled shrimp. Cook, shaking the pan, just until the shrimp turn pink, 2 to 3 minutes. Add garlic and seafood seasoning; cook, shaking the pan constantly, for 5 seconds. Add beer (or cider) and Worcestershire. Cook until the liquid is almost evaporated, 15 to 20 seconds.
Add the reserved 1/4 cup shrimp stock and bring to a boil. Cook for 20 to 30 seconds to allow the stock to reduce and intensify in flavor. Add butter and reduce heat to low. Shake the pan vigorously back and forth, just until the butter melts into the sauce and the sauce is emulsified. Garnish with scallions and serve immediately with the griddlecakes.
Tips
Tip:Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that’s heavy on paprika. Though they’re widely available in major supermarkets, if you can’t find Prudhomme’s, swap in an all-purpose Cajun or Creole blend.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)325Calories17gFat29gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
