Mini Shrimp Cakes with Ginger Butter

• 3 tablespoons vegetable olive oil
• 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
• 2 large shallots, minced
• 1 medium carrot, diced into 1/4-inch pieces
• 1 pound extra-large shrimp, peeled and deveined
• 3 tablespoons plain breadcrumbs
• 1 large egg
• Zest of 1/2 large lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 stick unsalted butter, at room temperature
• One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
• 2 teaspoons soy sauce
• 1/4 cup vegetable oil, plus extra as needed

1. For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
2. Add the mushrooms, shallots and carrots.
3. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes.
4. Transfer the mixture to a food processor.
5. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper.
6. Pulse until combined but still chunky.
7. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.
8. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
9. For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined.
10. Place the mixture on a piece of plastic wrap.
11. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter.
12. Refrigerate until firm, at least 30 minutes.
13. When ready to serve, slice the butter into 1/4-inch-thick pieces.
14. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
15. Add half of the patties and cook until golden, 3 to 4 minutes per side.
16. Cook the remaining patties, adding extra oil if needed.
17. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
18. Cook's Note: Use any leftover ginger butter to top chicken or fish.

vegetable olive oil, button mushrooms, shallots, carrot, shrimp, breadcrumbs, egg, lemon, kosher salt, freshly ground black pepper, unsalted butter, fresh gingerroot, soy sauce, vegetable oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mini-shrimp-cakes-with-ginger-butter-recipe.html (may not work)