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 slice firm white sandwich bread
  • 1 ½ teaspoons soy sauce
  • ¾ cup mayonnaise
  • ½ teaspoon sugar
  • ½ teaspoon fresh lemon zest
  • 2 teaspoons cornstarch
  • + 12 more ingredients
    • 1 slice bacon
    • ¼ teaspoon black pepper
    • ¼ cup milk
    • ½ cup scallions
    • 1 teaspoon fresh lemon juice
    • ¾ teaspoon salt
    • 2 cups sliced almonds
    • fresh cilantro leaves
    • 3 tablespoons vegetable oil
    • 2 tablespoons fresh cilantro
    • ¼ teaspoon hot sauce
    • 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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