DEVEINING SHRIMP RECIPES

Steps:

• If using frozen shrimp, first thaw shrimp by placing shrimp in a strainer and running under cold water. Peel shells from shrimp, leaving tail intact and devein shrimp. Rinse.
• Fill a large pot with about 2 quarts of water. Add lemon quarters, bay leaf, and salt and bring to a boil over high heat. Reduce heat to medium and simmer for 5-8 minutes.
• Add shrimp and cook until pink and opaque in color and slightly firmed (about 2 minutes). Be careful not to overcook.
• Remove from heat immediately and run cooked shrimp under cold water until cooled. Cover and refrigerate until ready to assemble your shrimp cocktails (cooking the shrimp can be done up to a day ahead).
• Fill each glass halfway with cocktail sauce. Place one shrimp in each glass with the tail hanging out over edge of glass. Place a quarter of a lemon slice on the rim of each glass, for garnish. Serve immediately.

Steps:

• Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
• On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
• In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
• Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).