Shrimp Cakes With Chipotle Aioli


Shrimp Cakes
Yield: 10 to 12 cakes

Bay shrimp - 1 lb.
Panko breadcrumbs, divided use - 1 cup
Red onions, fine dice - 1/4 cup
Green onions, fine dice - 1/4 cup
Celery, fine dice - 1/4 cup
Mayonnaise - 1/4 cup
Cajun seasoning - 2 Tbsp.
Salt and pepper to taste
Eggs, divided use - 3
Flour - 1/2 cup
Butter as needed
Spring lettuce mix as needed
Olive oil as needed
Balsamic vinegar as needed
Roasted red bell pepper, julienned garnish
Chipotle aioli (recipe follows)

1. Combine shrimp, 1/2 cup breadcrumbs, red and green onions, celery, mayonnaise, Cajun seasoning and salt and pepper in bowl. Add 2 eggs, 1 at a time until mixture starts to bind.
2. Portion mixture into 3-oz. cakes. Put flour, remaining breadcrumbs and 1 egg (mixed) in separate bowls. Dredge each cake in flour, then egg, then breadcrumbs. Pan-fry in butter until golden brown.
3. To serve, place shrimp cake on bed of lettuce lightly tossed with oil and vinegar. Garnish with pepper strips and chipotle aioli.

Chipotle Aioli

Egg yolk - 1
Creole mustard - 1 Tbsp.
Garlic cloves, minced - 3
Chipotle chile (canned in adobo sauce) - 1
Canola oil - 1 cup
Salt and pepper to taste

Combine egg yolk, mustard, garlic and chipotle in blender. With blender running, slowly add oil to create emulsion. Season with salt and pepper.