Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

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

Ingredients

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

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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