I love seafood, prepared in any dish. Shrimp cakes were a favourite of mine as a kid, and I still prepare it whenever I can now, time permitting. The recipe below is mine, tweaked over the years. I don't usually measure my ingredients, but I will give measurements here to help you guys get great tasting cakes.
Ingredients (increase or decrease to suit your taste)
This will make an average of 6 to 7 cakes
2lbs peeled, raw jumbo shrimp
1/2 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon salt
2 teaspoon black pepper
1/2 teaspoon cumin powder
1 teaspoon paprika
1 tablespoon green seasoning
1 teaspoon all-purpose seasoning
1 pouch mashed potatoes powder*
1 cup flour
Oil for frying
*You can use boiled mashed potatoes, bread crumbs, or flour. I find that the powder does a better job and adds more flavour.
1. Wash shrimp and pat dry with paper towels, remove as much as the moisture as you can.
2. Process shrimp in a food processor until formed into a paste (leave a few chunks if desired).
3. Add ginger, garlic, salt, 1 teaspoon black pepper (set 1 teaspoon aside), cumin, paprika, all-purpose seasoning, and green seasoning to the shrimp, mix with fingers or fork.
4. Gradually add mash potato powder to the mixture until you can form small balls that hold together.
5. Form 6 to 7 balls and flatten to look like a cookie (see pictures).
6. To a medium-sized frying pan, add about 1 inch of oil, enough to not cover the cakes while frying. Heat on medium heat.
7. Add the flour to a plate and mix with the remaining black pepper.
8. When the oil is hot, coat the cakes with the flour and fry until golden brown, flip and fry the other side.
9. When completely fried, remove from the oil and drain on paper towels.
10. Serve with hot sauce or with any dish you prefer.
Disclaimer: I am not a chef. The measurements and ingredients of this recipe were customized to suit my taste. This is my personal recipe and it was not copied from anyone.