I love these little guys.
With a food processor they are a snap to throw together. My food processor is broken at the moment so I had to hand chop everything this time around, so that did make it a little more labor intensive than usual but it still wasn’t to awful. But if you have a food processor and it works, go with that. You pretty much just throw everything in, pulse it and then make it into patties.
So easy.
The flavor of the toasted almonds on the outside just really take these over the top and then you get a nice little crunch which I love.
And then there’s the sauce….
You could certainly just use a tarter sauce and it would be super tasty too but the Lemon Soy Mayonnaise is really pretty quite to make and tastes delicious so if you have the ingredients then go for it. You’ll be happy you did.
(Makes about 7 patties)
Ingredients
For the Lemon Soy Mayonnaise
3/4 cup mayonnaise
1 1/2 teaspoons soy sauce
1/2 teaspoon finely grated fresh lemon
1 teaspoon fresh lemon juice
1/4 teaspoon tabasco sauce, or to taste
For shrimp cakes
1/2 cup yellow onion
2 tablespoons fresh cilantro
2 teaspoons cornstarch
3/4 teaspoon salt
1/4 teaspoon black pepper
2 slices whole wheat sandwich bread, diced
1/4 cup milk
1 bacon slice, chopped
3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
2 cups sliced almonds (6 oz)
3 tablespoons olive oil
Preparation Instructions
To make the lemon soy mayonnaise:
1. Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
To make the shrimp cakes:
1. In a food processor pulse the onion, cilantro, cornstarch, salt and pepper until minced.
2. In a shallow dish, place the slices of bread and pour the milk over the top allow the bread to soak up all the milk. Pour out any leftover milk and put the bread in the food processor and pulse a couple times until mixed in.
3. Add the bacon and shrimp to the processor and pulse until the shrimp is chopped and everything comes together, 4-5 times should do it.
4. Heat olive oil in a large skillet on medium. Place the almonds on a plate or shallow dish, form the shrimp mixture into patties, about 3 or 4 inches across and coat with the sliced almonds. Carefully place in the skillet and fry, rotating so they brown evenly and then flip over after about 3-4 minutes to brown the other side.
NOTE: I have discovered that shrimp do not like to cook when you are high altitude, so I fry mine in the oil as directed and then place them on a baking sheet and put them in the oven at 400˚ for about 10 more minutes. If you are at sea level you should not need to do this though.
5. Serve warm with the Lemon Soy Mayonnaise.
Recipe slightly adapted from http://epicurious.com
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