Island Shrimp Cake with Island Pepper Aioli Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 4 Servings


For the aioli
  • 2 cups mayonnaise
  • ¼ cup minced banana peppers
  • 0.12 cup minced pickled jalapeños
  • 1 tablespoon key lime juice
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper
For the shrimp cakes
  • 2 pounds cooked, peeled, and deveined shrimp (16/20s)
  • ½ cup chopped red onions
  • ½ cup chopped red bell peppers
  • ½ cup minced banana peppers
  • 0.12 cup minced jalapeños
  • 1 lemon zest
  • 2 eggs, beaten
  • ¾ cup fresh lemon juice
  • ¾ cup mayonnaise
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons Old Bay Seasoning
  • 2 cups panko crumbs
  • 4 tablespoons canola oil, divided
For the garnishes
  • 12 sprigs dill, chives, or parsley
  • 2 lemons, each cut into 6 wedges
How to Make It
    To make the aioli
  1. Place mayonnaise, banana peppers, jalapeños, key lime juice, and garlic in a medium bowl and stir to mix well. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
  2. To prepare shrimp cakes
  3. Preheat oven to 425°F. Chop shrimp into small, bite-size pieces and transfer to a large bowl. Add onions, bell and banana peppers, jalapeños, lemon zest, eggs, lemon juice, mayonnaise, Tabasco, and Old Bay and mix well. Add panko crumbs to bind ingredients together. (You do not have to use all 2 cups.)
  4. Form shrimp mixture into twelve 2-inch cakes. Place 2 tablespoons canola oil in a large nonstick skillet over high heat. Add 6 shrimp cakes and sear each side until golden brown. Transfer to a baking sheet. Add remaining 2 tablespoons oil to skillet and repeat searing process with remaining 6 shrimp cakes. Transfer to baking sheet. Place shrimp cakes in oven and bake for 10 minutes.
  5. To serve
  6. Place 3 shrimp cakes on each plate. Place a button of aioli (about the size of a nickel) atop each shrimp cake. Garnish with an herb sprig and a lemon wedge.

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