Private Chef & Caterer from Houston, TX. I’ve had the privilege of catering many weddings and events. 
01/03/2025
Roasted Poblano Shrimp Cakes
This recipe makes approximately 8 ♥️
1 pound raw shrimp peeled and deveined - 3/4 finely minced, the remaining 1/4 rough chopped
3/4 cup panko breadcrumbs
1 large roasted poblano- charred over a direct flame or broiled until completely charred. Then remove skin once cool to the touch. Chop to your desired size.
1/2 celery rib, finely diced
1/4 cup red bell pepper, finely diced
3 tablespoons chives sliced, plus more for garnish
A few twists of Pink Himalayan salt
A few twists of freshly cracked pepper
2 eggs
1 tablespoon Dukes mayonnaise
zest of a large lemon
4 tablespoons vegetable oil
*highly recommend using a cast iron skillet, over medium high heat
Mix everything but the oil together until well combined. Then form patties - each being about 3” in diameter.
Heat oil in skillet and begin pan frying, careful not to over crowd pan. Flip after about 3-4 minutes and then cook for another 4-5 minutes before flipping a final time for a minute.
Serve immediately.
You can make my velvety herbed white wine butter sauce or a nice garlicky lemon butter sauce is also a nice choice.
Here’s how I made this velvety decadent sauce:
Add 1/4 c Sauvignon Blanc plus 1 tablespoon white vinegar in skillet.
Add 2 tablespoons finely minced shallots.
Allow to reduce over medium heat for about 5-7 minutes.
Whisk in 3 tablespoons of unsalted butter until well blended.
Add a splash of heavy cream and whisk well.
Toss in about a tablespoon of finely sliced chives and a teaspoon chopped dill.
Serve and enjoy!!
