Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

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

Ingredients

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

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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