Shrimp Croquettes with Yum Yum Sauce

Ingredients
  • 1 pound uncooked shrimp, peeled and deveined
  • 1 cup panko, plus extra for coating
  • 1 heaping tbsp chopped parsley
  • 4 scallions, white pale green parts only, finely diced
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1/2 lemon
  • oil for frying
  • kosher salt

Steps:

Pulse the shrimp in a food processor until coarsely chopped.

Combine the shrimp, 1 cup panko, parsley, scallions, cayenne, and egg in a large bowl.
Add a few good squeezes from half of the lemon and 1/2 tsp of kosher salt.
Mix well, and then form into cakes.
Then roll the cakes into the extra panko and reserve.
You can keep this ready in fridge for few hours (or freeze) and cook later.

Heat a layer of oil over medium-high heat in a large frying pan (about 1/4″ thick).
When hot, add the patties. Don’t overcrowd the pan.

After about 2 minutes, flip the cakes and turn the heat down to medium.
They cook very fast, so after another minute or two, remove to a paper towel-lined plate.

Serve immediately

Yum Yum Sauce

Whisk following ingredients together in a bowl until smooth -> 1 Cup Mayonnaise, 2 tbsp ketchup, 1 tbsp granulated sugar, 1.2 tsp paprika, 2 tsp Rice or apple cider vinegar, 2 tsp garlic powder.

Notes: Refrigerate atleast 1 hour for best flavor. Can be made ahead and stored in fridge for few days. I dont measure exactly and ingredients proportions can be changed according to your taste.

Some Thanksgiving recipes

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Appetizers:
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Sugared pecans:
1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
3. Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Spicy corn bread (Mexican Style):

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.

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Main
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Good Eats Turkey:

Thank you Alton Brown for this wonderful recipe. I was proud to try it this year. BTW I also work for Food Network 🙂

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Some useful tips from reviewers I used:
– You can stuff inside of the bird with an onion, garlic head and lemon. And brushed the skin with melted butter. It was superb.
– Check Alton’s Turkey Carving tips which made that part come off much easier.
– I’ve always done a 22-25lb bird for the extended family. As far as time goes, the key is using the thermometer to watch for the temp, I usually hit the 161 degree mark somewhere around 3 hours at the 350, so 30 min at 500 and 3 hrs (give or take a few minutes) at 350.

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Dessert
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