Mini Shrimp Cakes
Topped with a Citrus Aioli

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yields: 25-28 mini cakes

A slight kick of spice with the cooling effect of an orange mayonnaise.

Ingredients:

Shrimp Cakes

• 1 bag Sea Queen Extra Jumbo EZ Peel Shrimp, thawed,  peeled and chopped
• 1/2 cup Chef's Cupboard Plain Bread Crumbs
• 1/4 cup red onion, diced
• 1/2 cup combination of green and orange bell peppers, diced
• 1 Goldhen Large Egg
• 1/2 teaspoon Stonemill Essentials Iodized Salt
• 1/4 teaspoon Stonemill Essentials Ground Black Pepper
• 1 teaspoon Stonemill Essentials Parsley Flakes
• 1/4 teaspoon Stonemill Essentials Chili Powder

Citrus Aioli

• 1 1/2 tablespoons fresh orange juice
• 1 tablespoon fresh orange zest
• 1/2 cup Burman's Regular Mayonnaise

Directions:

1. In a medium bowl, mix together all of the shrimp cake ingredients.
2. In a shallow sauté pan, add 1/4 inches worth of oil to the pan to deep fry the shrimp cakes. Heat on low heat for 1 minute.
3. Meanwhile, shape 2 tablespoons worth of the shrimp mix into mini patties.
4. Deep fry each patty until each side is golden brown and the cake reaches an internal temp of 135°. Drain on a paper towel.
5. In a small bowl, mix the orange juice, zest and mayonnaise together and salt to taste.
6. Plate each shrimp cake and top with a dollop of citrus aioli.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen