Jen's Eastern Shore Herbed Shrimp Cakes
I hope if you try it - that you & yours enjoy it too...
**note** the almonds that I use are from Blue Crab Bay Co.
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- 1/4 c
- 1/2 - 1 tsp
- finely grated lemon zest
- 1 tsp
- fresh lemon juice
- 1-2 slice
- pancetta or bacon slices, lightly precooked and chopped
- 3/4 lb
- large shrimp, (21 to 25 per lb.) peeled,and deveined with tails off
- 1/2 c
- 1/4 c
- 1/2 c
- scallions, chopped
- 2 Tbsp
- fresh cilantro, chopped
- 2 tsp
- cornstarch (may need more depending on how moist mixture is)
- 3/4 tsp
- ses salt
- 1/2 tsp
- 1/4 tsp
- fresh ground black pepper
- 2 c
- dune buggies sea salted almonds, chopped
- 3 Tbsp
- vegetable oil
- 1 small
- lemon, cut into wedges (8 total)
FOR HERB LEMON MAYONNAISE:
FOR SHRIMP CAKES:
Stir all ingredients in a small bowl.
Chill until ready to serve.
2For Shrimp Cakes:
Pulse pancetta or bacon until fine. Pat shrimp dry, add to bacon, and pulse until shrimp is coarsely chopped. Soak breadcrumbs in the milk until soft, about 30 seconds. Add crumbs to shrimp mixture. Pulse until combined. Transfer mixture to bowl,
3Add scallions, cilantro, cornstarch, salt, sugar and pepper. Mix well.
4Place almonds on a plate. Drop 1/4 cup of shrimp mixture onto the almonds. Sprinkle some almonds over the mound to coat, gently pressing to form a cake about 1/3 inch thick.
Transfer to a wax paper lined baking sheet.
Make 8 cakes total.
5Heat 2 tbsp. oil in a 12 inch heavy skillet over moderate heat until but not smoking, then cook four cakes , turning once and rotating for even browning, 4-6 minutes total.
6Drain on a paper - towel lined plate and loosely cover with foil. Discard almonds left in skillet. Add remaining oil and cook the other 4 cakes.