Shrimp Cakes with Saffron Lemon Aioli
By: Shayma Saadat
Shrimp Cakes with Saffron Lemon Aioli
By: Shayma Saadat
SHRIMP CAKES
Directions
- 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® 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
Directions
- In a small bowl, combine ground saffron and Sunkist® lemon juice. Mix well, till the color is a deep orange. Add mayo, salt, Sunkist® lemon zest, and garlic paste.
* 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.