Saturday, June 2, 2012

Shrimp Cakes with Cilantro Lime Aioli

Shrimp Cakes

  • 1 pount uncooked large shrimp, peeled, deveined
  • 1 large egg
  • 1 green onion, sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • Pinch of ground black pepper
  • 2 cups panko (Japanese breadcrumbs)

  • Add egg, shrimp, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper to food processor. Pulse until mixed and shrimp is coursley chopped (don't overmix or it will be rubbery). Add 1 cup panko and pulse just until mixed in. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to parchment-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

    Pan saute or place on greased baking sheet and drizzle with olive oil.  Bake 20 minutes on 350.  Broil 5-7 minutes until crust is golden.
    Based on recipe by Sansei Seafood Restaurant & Sushi Bar - Maui

    Cilantro Lime Aioli
    1/2 cup fresh cilantro leaves
    Juice of 2 limes
    1 garlic clove
    2 Tbsp dijon mustard
    1/2 tsp tabasco
    1 cup mayonnaise

    Blend first 5 ingredients in food processor until cilantro is finely chopped.  Add mayo and pulse just to blend.  Cover and chill.  Can be made a day ahead.  Also, good on salads, sandwiches or over fish.

    1 comment:

    1. When I made these I over processed the shrimp, so be sure NOT to do that. Right, Katy? When she makes them, they are sooo yummy!