Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise
Photo by Romulo Yanes

Ingredients

  • ½ cup scallions
  • ¼ cup milk
  • ¼ teaspoon black pepper
  • lemon wedges
  • 1 slice bacon
  • 2 teaspoons cornstarch
  • ½ teaspoon fresh lemon zest
  • + 12 more ingredients
    • ½ teaspoon sugar
    • ¼ teaspoon hot sauce
    • 2 tablespoons fresh cilantro
    • 3 tablespoons vegetable oil
    • fresh cilantro leaves
    • 2 cups sliced almonds
    • ¾ teaspoon salt
    • 1 teaspoon fresh lemon juice
    • ¾ cup mayonnaise
    • ¾ pound large shrimp in shell (21 to 25 per lb), peeled and deveined
    • 1 ½ teaspoons soy sauce
    • 1 slice firm white sandwich bread

Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve. Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft,...

View full recipe at Epicurious

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