There is nothing that better compliments a classic margarita then these seriously delicious, sweet, and tangy Key West Shrimp Cakes.
If like me, you won’t need any excuse to mix up a delicious margarita. Though of course, there are some days that call for a margarita more than others. Whether that’s National Margarita Day (celebrated annually on February 22nd) or Cinco de Mayo (yep indeed, on May 5th each year), or any other day that comes to mind.
And thankfully, from the classic recipe with tequila, lime juice and orange liqueur to fruity, spicy, or frozen margaritas, the possibilities are nearly endless.
I won’t decline some nibbles on the side either.
And while I have nothing against the classic cocktail nibbles like nuts, crisps, or crackers, nothing beats a nice snack or appetizer.
So grab a glass, mix up your favourite margarita and enjoy with a delicious homemade snack.
But what food do you pair with margarita?
This depends on the type of your margarita, but as a rule of thumb you will need to look at complimentary flavours, or at contrasting flavours that will allow the flavours of the margarita carry its weight.
Over here at Carrots and Tigers, we absolutely agree classic margaritas are awesome with seafood such as a shrimp cocktail or crayfish ceviche.
Speaking of shrimp, have you ever tried the super delicious Key West Shrimp Cakes?
The original recipe asks for Key West Shrimp. Widely popular in Florida and wider parts of the US, these delectable pink shrimps with a slightly sweet, tender meat are caught in the waters around the Florida Keys.
Don’t worry if you can’t find them outside the US. You can use any shrimp for the shrimp cakes, and they will still taste delicious.
Recipe: Key West Shrimp Cakes
Serves 6
500 g raw shrimp, peeled and deveined
100 g panko breadcrumbs
½ red bell pepper, finely diced
2 tablespoons chives, roughly shopped
sea salt, black pepper
1 egg
½ teaspoon lime zest
3 tablespoons olive oil
200 g crème fraiche
1 lime (or lemon)
Method
In a food processor, add the shrimp and pulse 3 – 4 times to render them a very coarse chop.
Transfer shrimp to a large bowl. Add breadcrumbs, bell pepper, chives, egg, and lime zest. Season with sea salt and pepper to taste. Lightly stir to combine.
With a tablespoon, cut off portions of the shrimp mixture and shape into small circles about 1 cm thick.
In a large saucepan, heat the olive oil over medium heat. Add the shrimp cakes and cook on each side for about 4-5 minutes until golden brown.
Transfer to a plate, drizzle with more lime juice and serve topped with some crème fraiche and some chives.
Carrots and Tigers 