panko crusted shrimp cakes with two-citrus aioli

panko crusted shrimp cakes with two-citrus aioli

Quick and delectable dinner treat or appetizer, made with tiny Oregon pink shrimp (best eco rating for shrimp from the Environmental Defense Fund).

After a wonderful weekend spent at the Oregon Coast this recipe seems inevitable.

In between crimson and gold sunsets and walks on the beach we ate our fair share of beach food. Including Oregon shrimp. Tiny tender and briny, ideal for salads and cakes, they come cooked and shelled and ready to eat. And they are sustainable and affordable so I can buy local and eat shrimp again without a nagging conscience.

panko crusted shrimp cakes with two-citrus aioli

ingredients

for the shrimp cakes

• zest from ½ of a large lemon (about ¾ tsp.)
• ½-1 tsp. fresh ground black pepper
• 2 cloves garlic minced
• 1.5 pounds tiny shrimp-squeezed dry
• ¼ cup panko
• ¼ cup greek yogurt

for the panko crust

• 2 T butter
• 1 T extra virgin olive oil
• 1 tsp fresh minced garlic
• ½ tsp black pepper
• ½ tsp paprika
• fresh rosemary minced
• 1 cup panko bread crumbs

for the aioli dipping sauce

•  ¼ cup greek yogurt
• ¼ cup mayonnaise
• juice from ½ lemon
• juice from ½ Satsuma or other small orange
• ½ tsp. garlic powder
• ¼-1/2 tsp. orange zest

instructions

1. In a small combine ingredients for aioli, mix well, cover and refrigerate until ready to serve.
2. Combine ingredients for shrimp cakes and mix well. Form into patties about 3 inches wide and ¾ inch thick. Place on paper towels or a rack and set aside. Refrigerate, covered if not using immediately.
3. To make the panko crust: in a small sauté pan combine the butter and olive oil and heat over medium low heat. Toss the panko with spice and add to oil mixture, stir to coat and until just slightly browned and heated through (about 3 or four minutes) remove from heat, allow to cool enough to handle and put in a shallow dish or pie pan.
4. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
5. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes.
6. Serve hot with aioli on the side.

panko crusted shrimp cakes with two-citrus aioli

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Ingredients

  

• for the shrimp cakes
• zest from ½ of a large lemon about ¾ tsp.
• ½-1 tsp. fresh ground black pepper
• 2 cloves garlic minced
• 1.5 pounds tiny shrimp-squeezed dry
• ¼ cup panko
• ¼ cup greek yogurt
• for the panko crust
• 2 T butter
• 1 T extra virgin olive oil
• 1 tsp fresh minced garlic
• ½ tsp black pepper
• ½ tsp paprika
• fresh rosemary minced
• 1 cup panko bread crumbs
• for the aioli dipping sauce
• ¼ cup greek yogurt
• ¼ cup mayonnaise
• juice from ½ lemon
• juice from ½ Satsuma or other small orange
• ½ tsp. garlic powder
• ¼-1/2 tsp. orange zest

Instructions

 

• combine ingredients for shrimp cakes and mix well. Form into patties about 3 inches wide and ¾ inch thick. Place on paper towels or a rack and set aside. Refrigerate, covered if not using immediately.
• To make the panko crust: in a small sauté pan combine the butter and olive oil and heat over medium low heat. Toss the panko with spice and add to oil mixture, stir to coat and until just slightly browned and heated through (about 3 or four minutes) remove from heat, allow to cool enough to handle and put in a shallow dish or pie pan.
• Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
• Pan Fry or Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes.
• Serve hot with aioli on the side.

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