Shrimp Cakes with Saffron Lemon Aioli
By: Shayma Saadat
Ingredients
SHRIMP CAKES
-
1
-lb raw shrimp, peeled and deveined
-
2
medium eggs
-
1/3
cup mayonnaise
-
1/4
cup red bell pepper, finely diced
-
2
tablespoons cilantro, coarsely chopped
-
1
teaspoon Sunkist<sup>®</sup> lemon zest
-
1
teaspoon sea salt
-
1/2
teaspoon cayenne pepper
-
1
cup panko breadcrumbs
-
Vegetable oil, for shallow frying
SAFFRON LEMON AIOLI
-
1/2
cup mayonnaise
-
1
teaspoon Sunkist<sup>®</sup> lemon zest
-
2
tablespoons Sunkist<sup>®</sup> lemon juice
-
1
teaspoon (heaped) saffron strands, ground in a pestle and mortar*
-
1
garlic clove, mashed to a fine paste in a pestle and mortar (or finely minced)
Directions
SHRIMP CAKES
- Coarsely chop shrimp in processor (do not process to a paste).
- Transfer to a large bowl, and mix with eggs, mayonnaise, red bell pepper, cilantro, Sunkist<sup>®</sup> lemon zest, salt, cayenne pepper, and panko breadcrumbs. Mix to combine.
- Form mixture into 3-inch-diameter cakes and place on a baking sheet lined with wax paper.
- Heat ½ inch of oil in a skillet, on medium-high heat, to 350F degrees.
- Working in batches, cook shrimp cakes, turning once, until cooked through, about 2-3 minutes per side. Add additional oil to the skillet, as needed.
- Transfer shrimp cakes to a platter lined with paper towels. Serve with saffron lemon aioli.
SAFFRON LEMON AIOLI
- In a small bowl, combine ground saffron and Sunkist<sup>®</sup> lemon juice. Mix well, till the color is a deep orange. Add mayo, salt, Sunkist<sup>®</sup> lemon zest, and garlic paste.<br />
<br />
* If you don’t have a pestle and mortar, place saffron strands in a teacup, and use the back of a teaspoon to grind the strands.
