Mascarpone cream sauce with variations op. 16 (Shrimp Cake)

Here is a shrimp cake that uses Food Couture's original mascarpone cream sauce. Because the sauce is so wonderfully rich and creamy, it adds great depth to the shrimp cake flavor. The orange vinaigrette adds a bright, fresh touch, too. These cakes are an easy recipe to make and great for dinner.

Mascarpone cream sauce with variations op. 16 (Shrimp Cake)


(Recipe by:Chef Yasue Siewert)

30 minutes

Makes 6 to 8 shrimp cakes


12 oz uncooked large shrimps, peeled, deveined, and chopped
1 egg
10 chive, minced
3 tbsp grated parmesan cheese
¾ cup panko (Japanese breadcrumbs)
3 tbsp Mascarpone cream sauce
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 pinch nutmeg
½ tsp cumin
1 to 2 dash tabasco

~orange vinaigrette~
2 tbsp orange juice
1½ white wine vinegar
2 tbsp extra virgin olive oil
¼ tsp cumin
pinch of salt and black pepper


In a small bowl, mix all orange vinaigrette ingredients well.

In a bowl, combine all rest of ingredients and mix well.
Form the mixture into 6 to 8 patties, about ½-inch thick.

Heat the oil (about 2 tbsp) in a skillet over medium-high heat with lid covered. Sauté the shrimp cakes for approximately 4 to 5 minutes on each side or until golden brown.

To serve, drizzle the orange vinaigrette over the shrimp cakes. Serve warm.

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