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
  • ½ cup scallions
  • ¼ cup milk
  • 1 slice bacon
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 2 cups sliced almonds
  • + 12 more ingredients
    • 2 tablespoons fresh cilantro
    • 3 tablespoons vegetable oil
    • fresh cilantro leaves
    • ¼ teaspoon black pepper
    • 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
    • ¾ teaspoon salt
    • ½ teaspoon sugar

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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