Рецепт VIDEO RECIPE: Shrimp Cakes with Lime Cilantro Aioli
Shrimp Cakes with Lime Cilantro Aioli
With Valentines Day fast approaching, Rock Recipes has again teamed up with CBC Newfoundland and Labrador, this time to create a 3 course meal for you and your sweetheart. The recipes and recipe videos will roll out once a week leading to the big day in February. Today we start with this delicious appetizer course inspired by Maryland crab cakes. I've chosen shrimp to make the crispy cakes this time, in a bit of a different and slightly more economical twist.
They are delicious served over a simple green salad where the homemade cilantro lime aioli serves not only as a tasty accompaniment to the shrimp cakes but as a dressing for the salad as well. You can make the shrimp cake mixture earlier in the day, then just roll them in the crumb mixture and take a few minutes to fry them on the night of your dinner.
Take a look at the video below to see how easy it is to put this tasty appetizer together.
- Shrimp Cakes with Lime Cilantro Aioli
- Makes 6 appetizer sized shrimp cakes (serves
- 2-3)
- 1/2 pound coarsely chopped (NOT
- MINCED) fresh shrimp
- 1/2 cup cracker crumbs
- 2 tbsp mayonnaise
- 1/2 tsp lime zest, minced
- 1 tsp Worcestershire Sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp hot sauce (optional) or
- pinch of chili flakes
- 1egg, lightly beaten
- 1 tbsp chopped cilantro
- 1/3 cup panko crumbs + 1/3 cup
- cracker crumbs mixed
- Approximately 2/3 cup canola oil for frying
- Toss together the shrimp meat with the
- 1/2 cup cracker crumbs, mayonnaise, lime zest,Worcestershire sauce, salt,
- pepper, hot sauce, egg and cilantro.
- Form into 6 balls by hand.Roll in the additional cracker
- crumb/panko crumb mixture.
- Heat about a half inch of canola oil in
- a skillet or sate pan over medium-low heat. You want these to fry gently; they
- will burn quickly if the oil is too hot.
- Fry until golden brown on both sides.
- Drain on paper towels.
- Lime Cilantro Aioli
- 1 clove garlic finely minced
- 1 tsp dijon mustard
- 1 large egg yolk
- Pinch salt
- Pinch black pepper
- ½ tsp finely minced lime zest
- 1 tablespoon lime juice
- ½ cup olive oil
- 1 tbsp chopped cilantro
- Add the garlic, mustard, egg yolk, lime
- zest, salt, pepper and lime juice to a blender. Turn on the blender at medium
- to medium high speed. Pour in the olive oil very slowly in a thin, continuous
stream until the aioli thickens. Pulse in the chopped cilantro at the end.
Serve over the shrimp cakes.