Ingredients

• 3 tablespoons vegetable olive oil
• 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
• 2 large shallots, minced
• 1 medium carrot, diced into 1/4-inch pieces
• 1 pound extra-large shrimp, peeled and deveined
• 3 tablespoons plain breadcrumbs
• 1 large egg
• Zest of 1/2 large lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 stick unsalted butter, at room temperature
• One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
• 2 teaspoons soy sauce
• 1/4 cup vegetable oil, plus extra as needed

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Instructions

1. Watch how to make this recipe.
2. For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
3. For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
4. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.