Shrimp Cakes w/Cilantro-Caper Aioli Sauce

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Ingredients: 

• 1 lb. raw, wild shrimp, peeled and 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
• approx. 1 cup MOV Extra Virgin Olive Oil for frying

Cilantro-Caper Aioli:

• 1/2 cup MOV Cilantro & Roasted Onion Olive Oil
• 1 cup MOV Garlic Olive Oil
• 1/4 cup chopped cilantro leaves
• 2 tablespoons Capers in brine, drained thoroughly
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon NHHS Sea Salt
• 2 large egg yolks
• 1 tablespoon water

Directions for Shrimp Cakes:
Heat 1" of EVOO in a heavy, wide frying pan over medium-high heat to 350 degrees 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 the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.

Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

Directions for Cilantro-Caper Aioli:
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

​​Enjoy!

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