Tea Rubbed Salad Shrimp Cakes
Ingredients:
- 1/2 cup panko breadcrumbs
- 2 large eggs2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 1 pound cooked shrimp, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup Dijon mustard
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons butter, for cooking
- 2 tablespoons olive oil, for cooking
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl.
Mix the Shrimp:
- In a large bowl, combine the chopped shrimp, mayonnaise, parsley, cilantro, Dijon mustard, flour, panko breadcrumbs, eggs, garlic powder, onion powder, and a generous amount of the tea rub mixture. Season with salt and pepper.
Form the Cakes:
- Divide the shrimp mixture into 8 equal portions. Form each portion into a patty, about 3 inches in diameter.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Cook the Cakes:
- In a large oven-safe skillet, melt the butter and olive oil over medium heat. Add the shrimp cakes and cook for 2-3 minutes per side until golden brown and crispy.
Bake the Cakes:
- Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cakes are heated through and the shrimp is fully cooked.
Prepare the Salad:
- In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, and crumbled feta cheese. Toss with your favorite salad dressing.
Serve:
- Remove the shrimp cakes from the oven and serve immediately on a bed of the prepared salad.