Crispy shrimp cakes served over simple baby greens with a bright cilantro aioli and a light Honey Ginger White Balsamic vinaigrette. A fresh, elegant seafood dish perfect for entertaining.
Serves: 4
Ingredients
Shrimp Cakes
- 1 lb raw, wild shrimp or spot prawns, peeled, deveined, finely chopped
- 1 small red bell pepper, finely minced
- 3 medium green onions, finely minced
- 1/3 cup finely minced cilantro leaves
- 2 medium garlic cloves, finely minced
- 1 large egg, beaten
- 1 cup + 1/2 cup panko bread crumbs
- 2 tsp sea salt
- Della Terra Premium Extra Virgin Olive Oil, for frying
Cilantro Aioli
- 1/2 cup mild Della Terra Premium Extra Virgin Olive Oil
- 1 cup Della Terra Garlic Olive Oil
- 1/2 cup chopped cilantro leaves
- 2 tbsp capers in brine, drained thoroughly
- 1 tbsp fresh squeezed lemon juice
- 1 tsp sea salt
- 2 large egg yolks
- 1 tbsp water
Simple Baby Greens Salad
- 4 cups baby greens, for serving
- 2 tbsp Della Terra Premium Extra Virgin Olive Oil
- 1 tbsp Della Terra Honey Ginger White Balsamic
Directions
Shrimp Cakes
Heat 1 inch of Della Terra Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350°F using a deep fry thermometer.
In a medium bowl, mix together the shrimp, red pepper, green onions, cilantro, garlic, egg, 1 cup of panko bread crumbs, and sea salt.
Reserve 1/2 cup of panko bread crumbs for breading and place in a wide dish.
Form the mixture into 4 even patties and coat thoroughly in the reserved panko.
Fry the shrimp cakes for about 3 minutes per side, until golden brown and cooked through.
Cilantro Aioli
Place egg yolks, water, salt, capers, lemon juice, and cilantro in the bowl of a blender or food processor.
Pulse until finely chopped.
Mix the Premium Extra Virgin Olive Oil and Garlic Olive Oil together.
With the motor running, slowly drizzle in the oil mixture, being careful not to pour too quickly, until thickened and emulsified.
Simple Baby Greens Salad
Whisk together the Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic.
Toss the baby greens with the vinaigrette.
Serve the shrimp cakes over the dressed greens with a dollop of cilantro aioli.