Shrimp cakes with scallion dip was my recipe for the day today! I’ve never made shrimp cakes (or ones with no potatoes anyway) so I thought I would give this a try! They smell and taste amazing and Poppy and I will be having these for lunch. I didn’t do with the salad so omitted those ingredients here. The full recipe was in the Food Network Magazine this month. A great find!
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 scallion, roughly chopped
1 small clove garlic, grated
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1 cup panko breadcrumbs
1 large egg, lightly beaten
1/2 teaspoon grated lemon zest
3 tablespoons vegetable oil, plus more for forming
Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.