Seared Corn and Rock Shrimp Cakes - California Ripe Olives
Seared corn and rock shrimp cakes topped with olive-pepper mixture—flavorful, fresh ingredients from California Ripe Olives.
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Cooking tools:
- Food processor
- Kitchen scale
- Saute pan
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Stove
- Refrigerator
- Dish
- Plate
Ingredients
- 1 cup California Black Ripe Olives
- 3/4 cup red bell peppers, diced (1/4-inch)
- 1/4 cup chopped basil
- 1/4 cup rice vinegar
- 2 tablespoons canola oil
- 1 1/2 cups yellow corn kernels
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 1/2 cup rock shrimp
- 1/2 teaspoon Kosher salt
- 1 1/2 cups Panko bread crumbs
- 1 egg white
- 2 tablespoons lemon juice
- 2 tablespoons chopped tarragon
- 1/2 teaspoon green Tabasco sauce
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