Shrimp Cakes with Red Pepper Aioli Sauce
These decadent little darlings are so flavorful! We toss them in Panko breadcrumbs and cook to a perfect crispy brown, and then serve them with a red pepper aioli. They are a delectable way to start your meal as either an appetizer or a first course.
Ingredients
Red Pepper Aioli Sauce:
- 4 cloves Garlic peeled
- 2 Egg Yolks
- 1 T Lemon Juice
- 1 tsp Salt
- 4-5 Grinds of Pepper
- ½- cup Olive Oil
- ½ cup Vegetable Oil
- ½ cup Roasted Red Peppers drained
- 1 T Lemon Zest
Cakes:
- 1 lb Shrimp peeled and deveined
- ½ cup Green Onion white and light green part, finely diced
- 1 T Parsley finely chopped
- 1 T Lemon Zest
- 2 T Lemon Juice
- 1 Egg beaten
- 1 tsp Salt
- 4-5 Grinds of Pepper
- 1 cup Panko Breadcrumbs
- ½ cup Vegetable Oil
Instructions
- Sauce: In the bowl of your food processor with the motor running, add the garlic. Process until finely chopped.
- Add the eggs yolks, lemon juice, salt and pepper. Pulse until combined. Scrape down the sides of the bowl
- Combine the oils into a liquid measuring cup.
- With the motor running, slowly add a few drops of the oil, then in a steady stream, continue adding the oil until it becomes a thick sauce.
- Place the aioli in a small bowl.
- In the bowl of your food processor (no need to wash it) with the motor running, add the red pepper; process until finely chopped.
- Fold the chopped red pepper and lemon zest into the aioli mayonnaise. Adjust seasoning if needed. Place in serving bowl. Set aside until needed.
- Cakes: In the bowl of your food processor (no need to wash it if your preparing them right after the sauce), place half the shrimp. Pulse until finely chopped.
- Add the remaining shrimp, green onion, parsley, lemon zest, and juice. Pulse until combined.
- Add the beaten egg, salt and pepper; pulse a few times until combined.
- Dampen your hands. Place a tablespoon of the shrimp mixture in your hands and form into a round patty. Place on a parchment-lined baking sheet. Repeat with remaining mixture, forming about 20 cakes. Place the tray in the refrigerator for 30 minutes.
- Pre-heat oven to 450° F.
- In a medium size bowl, place the panko breadcrumbs. Gently toss each patty in the panko until well coated, placing them on a cooking rack on a baking sheet pan.
- In a medium sauté pan, over medium-high heat, add half the oil; when the oil is hot, add the patties to the pan (don’t overcrowd) and pat then down slightly into cakes. Cook the cakes for 2-3 minutes until golden brown, flipping over once. When the cakes are brown, transfer them back on to the cooking rack on the baking sheet pan. Continue with the remaining cakes. Add more oil if needed.
- Place the baking sheet in the oven and cook 10-12 minutes until the shrimp are cooked.
- Remove from oven and let cool slightly. Transfer to serving platter and serve with red pepper aioli sauce.
Notes
TIPS & TRICKS
– You may substitute 1-cup prepared mayonnaise instead of making the aioli. Just add the 4 cloves garlic to step 6 and pulse until chopped, then continue with# 7. Making homemade mayo is so delicious and easy with the food processor. Do give it a try once. It takes just 3 minutes and it could change your life. ☺ Sauce can be made 3 days ahead. – You can prepared the shrimp cakes ahead and then reheat just before serving. To reheat: Place on a baking sheet with a rack in a 425° F oven for 5-7 minutes, or until hot.
– You may substitute 1-cup prepared mayonnaise instead of making the aioli. Just add the 4 cloves garlic to step 6 and pulse until chopped, then continue with# 7. Making homemade mayo is so delicious and easy with the food processor. Do give it a try once. It takes just 3 minutes and it could change your life. ☺ Sauce can be made 3 days ahead. – You can prepared the shrimp cakes ahead and then reheat just before serving. To reheat: Place on a baking sheet with a rack in a 425° F oven for 5-7 minutes, or until hot.