Shrimp Cakes With Asparagus And Chive Vinaigrette

  1. FOR VINAIGRETTE:Whisk olive oil, chives, lemon juice and shallots in bowl to blend.(Can be prepared 4 hours ahead. Let stand at room temperature.)
  2. FOR SHRIMP CAKES:Cook asparagus in large pot of boiling salted water until crisp-tender, abOut 3 minutes. Drain. Refresh under cold water and drain well. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
  3. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breadcrumbs, bell peppers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into eight 3 1/2-to4-inch rounds. Place on baking sheet.)Can be prepared 2 hours ahead. Cover and refrigerate.)
  4. Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remianing vinaigrette.
  5. Bon Appetit April 1994

vinaigrette, olive oil, fresh chives, lemon juice, shallots, shrimp cakes, lengths, butter, shallots, shrimp, fresh white breadcrumbs, red bell pepper, eggs, fresh chives

Taken from www.epicurious.com/recipes/member/views/shrimp-cakes-with-asparagus-and-chive-vinaigrette-50017476 (may not work)

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