Chef Terry John Zila joins us with a dinner idea that will make your meal feel just a little bit more fancy.
Shrimp Cakes with Basil Orange Mayonnaise
Makes 10 Crab Cakes
For the Basil Mayonnaise:
¼ cup fresh basil leaves, chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon orange zest
1/8 teaspoon cayenne pepper
For the Filling:
1 pound raw shrimp
2 tablespoons olive oil
1 stalk celery, finely chopped
¼ cup finely chopped onion
1 cup seasoned bread crumbs
1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For the Coating:
3 cups panko seasoned with salt and pepper
2 tablespoons chopped fresh parsley
1 cup all-purpose flour seasoned with salt and pepper
4 large eggs
3 tablespoons unsalted butter
3 tablespoon olive oil
- Make the Basil mayonnaise: Whisk all ingredients together, cover and chill.
- Make the Shrimp Cakes: Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.
- Place the sautéed celery and onion in a large mixing bowl. Add the remaining filling ingredients EXCEPT for the shrimp . Stir to blend.
- Gently fold in the chopped shrimp. Using scant 1/3 cup mixture for each cake, form into
Ten 3-inch diameter cakes. Arrange cakes on baking sheet.
Chill for 1 to 3 hours.
- Sauté the Cakes: In one bowl, whisk together the seasoned Panko and parsley. In another whisk the eggs until blended and place the seasoned flour in another.
- Dredge each chilled shrimp cake in flour, dip and coat in the beaten egg and then finally coat with the Panko mixture. Place the coated cakes on a rimmed baking sheet lined with parchment
- Heat the butter and oil in a non-stick skillet until butter is bubbling. Working in batches, sauté the shrimp cakes until thoroughly browned on one side and then carefully turn over to brown the other sides.
- Remove the sauteed cakes to a rimmed baking sheet lined with paper towels.
- Serve with Basil Mayonnaise