Shrimp Cakes with Asparagus and Chive Vinaigrette

By mrsmortician

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

Details

Servings 8

Preparation

Step 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.)

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.