Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

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

Ingredients

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

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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