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Fish & Seafood

SHRIMP CAKES WITH CILANTRO AIOLI

Ingredients:

SPOT PRAWN CAKES
1 lb. raw, wild shrimp or Spot Prawns, peeled, deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt
Premium Extra Virgin Olive Oil for frying

CILANTRO AIOLI
1/2 cup mild Premium Extra Virgin Olive Oil
1 cup Garlic Olive Oil
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water

SIMPLE BABY GREENS SALAD
4 cups baby greens, for serving
2 tbsp Premium Extra Virgin Olive Oil
1 tbsp Honey Ginger White Balsamic

Directions

SPOT PRAWN CAKES

Heat 1″ of Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350ºF on a deep fry thermometer. In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place panko crumbs in wide dish. Portion the cakes evenly into four patties and coat thoroughly with the reserved panko bread crumbs. Fry shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

CILANTRO AIOLI

Place egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop cilantro and capers. Mix Extra Virgin Olive Oil with Garlic Olive Oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

SIMPLE BABY GREENS SALAD

Whisk together the olive oil and balsamic. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the Cilantro Aioli.

Serves 4

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