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
- 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.