Shrimp Cakes With Asparagus And Chive Vinaigrette Recipe

Ingredients

VINAIGRETTE

1 cup olive oil

2/3 cup chopped fresh chives or green onions

1/4 cup fresh lemon juice

3 tablespoons finely chopped shallots

SHRIMP CAKES

36 asparagus spears, trimmed to 6-inch lengths

4 tablespoons(1/2 stick)unsalted butter

2/3 cup plus 3 tablespoons chopped shallots

1 1/2 pounds uncooked medium shrimp, peeled, deveined,finely chopped

1/2 pound sea scallops,finely chopped

1 1/2 cups fresh white breadcrumbs

1 cup diced red bell pepper

2 large eggs,beaten to blend

1/4 cup chopped fresh chives or green onions

Preparation

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.)

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.

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.)

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.

Bon Appetit April 1994