Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

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

Ingredients

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

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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