JEN'S EASTERN SHORE HERBED SHRIMP CAKES

Jen's Eastern Shore Herbed Shrimp Cakes image

Provided by Jen Smallwood

Categories Seafood

Time 35m

Number Of Ingredients 18

FOR HERB LEMON MAYONNAISE:
1/4 c mayonnaise
1/2 - 1 tsp finely grated lemon zest
1 tsp fresh lemon juice
FOR SHRIMP CAKES:
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 bread crumbs
1/4 c milk
1/2 c scallions, chopped
2 Tbsp fresh cilantro, chopped
2 tsp corn starch (may need more depending on how moist mixture is)
3/4 tsp ses salt
1/2 tsp sugar
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)

Steps:

1. For Mayonnaise: Stir all ingredients in a small bowl. Chill until ready to serve.
2. For Shrimp Cakes: Pulse pancetta or bacon until fine. Pat the shrimp dry, add to bacon, and pulse until shrimp are coarsely chopped. Soak bread crumbs in the milk until soft, about 30 seconds. Add crumbs to the shrimp mixture. Pulse until combined. Transfer mixture to a bowl.
3. Add scallions, cilantro, corn starch, salt, sugar, and pepper. Mix well.
4. Place 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.
5. Heat 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. Drain on a paper towel-lined plate and loosely cover with foil. Discard almonds left in the skillet. Add remaining oil and cook the other 4 cakes.
6. Serve warm with the mayonnaise and a lemon wedge.