Shrimp Cakes with Chili-Lime Cream Sauce

Ingredients

• •16 piece uncooked large shrimp (about 1 pound), peeled, deveined
• •1 piece large egg
• •1 piece green onion, sliced
• •2 tablespoons fresh lemon juice
• •1 tablespoon Dijon mustard
• •1 tablespoon minced fresh cilantro
• •½ teaspoon hot pepper sauce
• •½ teaspoon salt
• •1 pinch ground black pepper
• •2 cups panko (Japanese breadcrumbs)
• •2 tablespoons peanut oil
• •1 serving Chili-Lime Cream Sauce

Cooking Instructions

1. 1.

   Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

   20 min

2. 2.

   Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

   6 min

3. 3.

   Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

   5 min