Seared Corn and Rock Shrimp Cakes


  • 1 cup California Black Ripe Olives
  • 3/4 cup red bell peppers, diced (1/4-inch)
  • 1/4 cup chopped basil
  • 1/4 cup rice vinegar
  • 2 tablespoons canola oil
  • 1 1/2 cups yellow corn kernels
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • 1/2 cup rock shrimp
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups Panko bread crumbs
  • 1 egg white
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped tarragon
  • 1/2 teaspoon green Tabasco sauce


In a small bowl, combine 1/2 cup of California Ripe Olives, 1/4 cup of red peppers, basil and vinegar. Set aside. Heat 1 teaspoon canola oil in a large sauté pan over medium high heat. Add corn and cook for 1 minute. Stir in remaining red peppers, celery and garlic and continue cooking for 2-3 minutes until slightly softened. Toss in shrimp and cook for 1-2 minutes, stirring until shrimp are cooked through. Season with salt and set aside to cool slightly. Place half of shrimp mixture into the bowl of a food processor. Add 3/4 cups of panko and egg white and process for approximately 30 seconds, until smooth and evenly mixed. Add remaining shrimp mixture, 1/2 cup of California Ripe Olives, lemon juice, tarragon and Tabasco. Pulse 2-3 times, until roughly chopped and combined, cover and refrigerate until completely cooled. Form mixture into 8 (3 ounce) patties and dredge in remaining panko. Heat remaining canola oil in a large nonstick pan over medium heat. Place cakes in pan and cook on each side for 2-3 minutes until golden. Top with olive pepper mixture just before serving.