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Bésame El Culo Cakes (Shrimp and Chorizo Cakes with a Cilantro, Mint and Garlic Remoulade)

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Bésame El Culo Cakes (Shrimp and Chorizo Cakes with a Cilantro, Mint and Garlic Remoulade)
Bésame El Culo Cakes (Shrimp and Chorizo Cakes with a Cilantro, Mint and Garlic Remoulade)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • Chorizo & Shrimp Ingredients
  • 1/2 lb Chorizo
  • 1/2 lb shrimp peeled and de-tailed
  • 1 tbsp South of My Border Mexican Blend : or equal mix of cumin, chili powder, paprika, oregano, dry minced garlic
  • 1/4 cup vinegar
  • 1 pinch salt
  • 1/4 cup Jalapeño peppers diced
  • 1/4 onion diced
  • 1 tbsp tomato paste
  • 3 cloves garlic diced
  • 1/4 cup pineapple crushed
  • 1/4 cup cilantro fresh, chopped
  • juice of 1 lime fresh
  • 1 egg
  • 1 tbsp flour
  • 1 tbsp bread crumbs
  • 2 tbsp Cornmeal
  • vegetable oil
  • Cilantro, Mint & Garlic Remoulade
  • 1/2 cup cilantro
  • 1/4 cup mint
  • 4 cloves garlic chopped
  • 2 tbsp mayonnaise
  • salt
Servings:
Ingredients
  • Chorizo & Shrimp Ingredients
  • 1/2 lb Chorizo
  • 1/2 lb shrimp peeled and de-tailed
  • 1 tbsp South of My Border Mexican Blend : or equal mix of cumin, chili powder, paprika, oregano, dry minced garlic
  • 1/4 cup vinegar
  • 1 pinch salt
  • 1/4 cup Jalapeño peppers diced
  • 1/4 onion diced
  • 1 tbsp tomato paste
  • 3 cloves garlic diced
  • 1/4 cup pineapple crushed
  • 1/4 cup cilantro fresh, chopped
  • juice of 1 lime fresh
  • 1 egg
  • 1 tbsp flour
  • 1 tbsp bread crumbs
  • 2 tbsp Cornmeal
  • vegetable oil
  • Cilantro, Mint & Garlic Remoulade
  • 1/2 cup cilantro
  • 1/4 cup mint
  • 4 cloves garlic chopped
  • 2 tbsp mayonnaise
  • salt
Servings:
Instructions
    Chorizo & Shrimp Cakes
    1. In a food processor, combine the chorizo, shrimp, South of My Border Mexican Blend or substitute spices, salt, jalapeño peppers, garlic, onion, tomato paste, pineapple, cilantro, and lime juice. Pulse until shrimp is coarsely chopped.
    2. In a large mixing bowl, whisk egg. Add shrimp and chorizo mixture. Combine mixture with flour, bread crumbs, and corn meal and mix thoroughly until semi firm. Depending on the desired portion size, form the mixture into balls and flatten into cakes.
    3. Pan-fry in vegetable oil for 3-5 minutes per side.
    Remoulade
    1. In a food processor, combine all ingredients and mix thoroughly.
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