Shrimp Croquettes

With Spicy Dipping Sauce

Our shrimp croquettes with spicy dipping sauce seem laborious yet are quick and easy. These are also more healthy than a standard deep-fried appetizer because they are fresh and homemade in olive oil (versus another oil with more trans fats).

Serves 6 (2 croquettes per serving)

For the fried croquettes:
1 pound fresh raw shrimp, shelled, deveined and roughly chopped
1/2 cup finely grated Parmesan cheese
1 1/2 cups cooked white rice
2 tspns minced garlic
1 tspn salt
1/2 cup of your favorite finely chopped fresh herbs (cilantro, flat leaf parsley, curly parsley chives, chervil)
2 eggs, whisked
2 cups olive oil

For the coating:
1 1/2 cup breadcrumbs
1 tbsp finely chopped fresh cilantro (or whatever herb you used on the croquettes)

For the sauce:
1 cup store-bought hummus
1 tbsp Sriracha chili sauce, or any spicy chili sauce

In a food processor combine the shrimp, cheese, rice, garlic, salt, cilantro, and eggs and pulse until a paste is formed. Scoop out the shrimp mixture and make 12 equal balls, or about 1 heaping tablespoon each.

In a small shallow bowl pour in the breadcrumbs and cilantro and mix.

Pour the olive oil in a medium sauce pan and heat it to 350F.

Meanwhile, dip the croquettes into the breadcrumbs (roll it around until it is well coated) and place them on a clean plate.

Fry the croquettes in batches in the olive oil for about 2 minutes or until they turn golden brown. The croquettes should be completely submerged. Also, make sure to carefully move them around in the oil so they fry evenly. When they are done, remove the croquettes from the oil and place them on a paper-towel lined plate to drain.

While the croquettes are frying prepare the dipping sauce by combing the hummus and the chili sauce and mixing until blended.

Serve the croquettes warm with the dipping sauce, and if you like it spicy just adjust the sauce to taste.

Soy-Sake Shrimp with Ginger Aïoli

by Joe Dion, North Charleston, SC

Joe Dion is a chef in South Carolina and expressed this is a favorite recipe of his to make for friends when he's not working. What is essential on his days off is that it tastes good, is simple to make, and is healthy.

We agree! This is a fresh take on a few old basics.

1/2 cup soy sauce
2 green onions, chopped
6 tbsps olive oil, divided
2 tbsps unseasoned rice vinegar
2 tbsps sake or dry Sherry
1 tbsp golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tbsp chopped peeled fresh ginger
Cooked white rice

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

- Bon Appétit, April 2005

Lobster, Crab & Shrimp Cocktail

This is an exceptional way to enjoy fresh, healthy lobster, King crab, shrimp and vegetables with tons of flavor.

The celery and carrots bring a satisfying crunch while the capers, jalapeño and lemon juice balance the acidity, all delivering a bright and beautiful dish with some kick!

Serves 8

3/4 lb cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 lb fresh lump King crab leg meat, cooked and shelled
1/2 lb fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tbsp drained tiny capers
Salt and freshly ground black pepper, to taste
1 tspn finely minced red or green jalapeño pepper, ribs and seeds removed
2 tbsps chopped, fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.

Next, add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine or martini glasses for serving.

Warm Shrimp Endive Salad

Endive is a leafy vegetable that is not used as often as the more common ones like romaine or spinach, yet packs as many nutrients being high in fiber, folate and vitamins A and K.

While it is known for having a somewhat bitter flavor, this feature is mild for it is signature is being satisfyingly crunchy.

Endive is strong enough to be utilized like a scoop upon which you can place a tasty combination of ingredients--think of it as a naturally healthy finger food.

This recipe, however, calls for the endive to be chopped up and added to the meat to make a salad served as an appetizer or snack. The punch of the mustards with sesame and lemon juice take the dish to a new level of savory, while the leaf of the endive brings in a mild bite.

We also recommend substituting the shrimp with freshly cooked lobster tail cut into pieces.


Serves 4

1 medium vine-ripened tomato
2 tspns sesame seeds
¾ lbs large shrimp (about 16)
4 medium Belgian endives
½ cup house vinaigrette
2 tspns Dijon mustard
2 tspns coarse-grained mustard
2 tspns soy sauce
1 tspn fresh lemon juice
Fine sea salt
Freshly ground white pepper to taste
1 tbsp corn oil
2 tbsps thinly sliced fresh cilantro leaves

Peel and seed tomato and cut into ¼ inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.

Trim top 1 ¼ inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.

In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.

Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.

Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

- Gourmet, July 1998

Lobster in Leek Sauce

Finding a recipe that can be modified for the season is always a keeper and makes the favorite list at Fine Lobster. In the hotter months, one can serve this dish as a starter with the smooth elegant sauce and light lobster.
In the cooler months, serve this as the main course with baby new potatoes, mixed root vegetables, or even a potato-Gruyère gratin.
The beauty of this light recipe is that the lobster meat can be substituted with many other shellfish, such as shrimp or crab. Another recommended modification is to add about a pound of cremini mushrooms, trimmed and thinly sliced.

Serves Four

4 leeks, large to medium size
4 tbsp butter, divided
¼ cup dry white wine
½ cup cream
Salt and freshly ground white pepper, to taste
1 lb lobster meat, cooked and cubed
Fresh basil leaves, slivered
1 lb cremini mushrooms (optional)
2 tbsp olive oil (for mushrooms)


Cut leeks into small pieces and wash well. Drain and pat dry.

In a non-stick sauté pan, melt 3 tbsp of the butter and sauté leeks over low heat until very soft. Add wine and cook until slightly evaporated. Add cream and continue cooking until it thickens slightly. Season to taste with pepper. Set aside and keep warm. If a smoother texture is desired, puree sauce in a blender, and gently reheat.

Prepare the cremini mushrooms separately by adding the olive oil to a hot sauté pan. Once the oil is just smoking hot, add half the mushrooms and toss for 3 minutes; add the other half of the mushrooms cooking all for an additional 2 to 3 minutes making sure not to overcook them and release their water (avoid this). Set aside to fold into the sauce before serving.

To prepare the meat, we recommend boiling live lobster and then immediately removing all the large meat segments including the tail, and cutting it to be as close to 1” by 1” as possible. If using prepared lobster meat or crab meat, we don’t recommend pureeing the sauce. If using shrimp, sauté them in another non-stick skillet with the remaining butter until golden brown. If using stone crab claws, boil as you would whole lobster or crab, and when removing the meat consider saving a few of them in-whole for a beautiful and colorful presentation.

To serve, fold the mushrooms into the leek sauce, then place the sauce on a plate and place the meat on top, spooning the remaining sauce over the top. Garnish with the fresh basil.

Marinated Lobster, Avocado and Corn Salad

This unusual salad, perfect for passing at a barbeque or dinner party, combines marinated lobster meat with a colorful corn and bell pepper salad. The final addition of tomatoes and thinly sliced avocado make it a filling and healthy salad that could be a served as a light meal. Serve with fresh French bread and all at the table will be asking for the recipe!
Our favorite part of this recipe is that two of the three steps can be completed a day before, leaving a small amount of final serving preparation for the day of and maximizing the time you spend with your dinner guests.

Serves 8
Marinated Lobster with Chives
1 tbsp Dijon mustard
3 tbsp fresh lemon juice
3 tbsp chopped fresh chives
Add salt and freshly ground pepper, to taste
½ cup olive oil
1 lb fresh-cooked lobster meat

In a medium-sized bowl, whisk together the mustard, lemon juice and chives. Add the oil in a thin stream, whisking constantly until mixture is emulsified.
Add the lobster meat to dressing and toss to coat well. Cover and chill for 1 to 24 hours, stir occasionally.
Consider substituting the fresh-cooked lobster with fresh shrimp. To do so, shell and devein, then cook shrimp in a large saucepan of boiling water for 1 minute, or till pink, and drain.

Corn and Bell Pepper Salad
2 tbsp olive oil
2 cups fresh corn cut from the cob (or 2 cups canned/frozen corn)
½ cup diced green bell pepper
1 large clove garlic, minced
¼ tsp ground cumin
Add salt and freshly ground pepper, to taste
2 green onions, thinly sliced
1 tsp fresh lemon juice, or more to taste

In a large skillet, heat oil and add corn, bell pepper, garlic, cumin, salt and pepper. Cook over medium heat for 3 minutes. Stir in green onions and cook for 1 minute, then stir in lemon juice and remove from heat.
Transfer salad to bowl and cool to room temperature. May be refrigerated for 1 day. Bring to room temperature before serving.

Finally Assembly
1 lb tomatoes, seeded and chopped
¼ tsp sugar
1 tbsp olive oil
Add salt and freshly ground pepper, to taste
2 avocados
2 tbsp lemon juice
Springs of parsley, for garnish

In a bowl, toss tomatoes with sugar, olive oil, salt and pepper; set aside for 20 minutes.
Meanwhile, peel avocados and halve lengthwise. Thinly slice each half crosswise and fan them attractively on a service platter. Sprinkle with lemon juice to keep from browning.
Remove the lobster from the dressing with a slotted spoon and arrange in the center of the platter. Reserve chive dressing.
Arrange corn-pepper salad and tomato mixture decoratively on the platter; garnish with parsley sprigs and pass chive dressing separately.