Description

These shrimp cakes are the epitome of fun food! Make them, many of them for your next get together. They never last & the sweet spicy mayo kicks ‘em up a notch.

Active Time: 10 min.
Total Time: 25 min.
Servings: 6

Ingredients:
1 pound large raw shrimp, peeled and deveined
1 1/2 cups mozzarella cheese, low moisture, shredded
1 large egg
1 scallion, small dice
1 tablespoon fresh parsley & or dill (optional)
1/4 cup mayonnaise
Squeeze of lemon juice (about 1 teaspoon)

1/4 teaspoon old bay

1/4 teaspoon salt

1/8 tsp black pepper

1/4 cup all-purpose flour

2 Tbsp light olive oil, or any high heat cooking oil

Sweet chili sriracha mayo:
1 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha + more if you enjoy spice
Squeeze lemon juice
Pinch of salt & black pepper

Roadmap:
1. Pat dry shrimp with paper towels then dice into tiny pieces – almost a paste.
2. Transfer chopped shrimp to a large mixing bowl. Add shredded mozzarella, egg, mayo, lemon, scallions, parsley/dill, old bay, salt and black pepper. Stir together then add flour and mix until batter is creamy and well combined.
3. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time and flatten out the tops of your batter as you go so they are about 1/2″ thick patties. Sauté about 3 minutes per side or until golden brown on the edges and cooked through.

To keep warm while making cakes: stack finished cakes on a platter & keep in oven on lowest heat (170).

Sweet Chili Sriracha Mayo:
In a bowl mix mayo, sweet chili, sriracha, lemon, salt & pepper.
Doubling this recipe is a very good idea.
The cook gets the first batch out of the pan. You must be sure they’re perfect for your guests, right?