Recipes

Process all ingredients for the Remoulade sauce in a food processor until vegetables are finely chopped. Season with salt and pepper; chill until ready to use. Combine shrimp, panko, scallions, parsley, and chives for the shrimp cakes. Whisk eggs with the next 5 ingredients then combine it with the shrimp mixture. Form cakes with a 1/4-cup measure. Transfer to a parchment-lined baking sheet covered with 1 cup crumbs. Press cakes into crumbs and sprinkle tops with more crumbs. Chill 1 hour. Fry cakes in 2 T. oil over medium-high heat in a nonstick pan. Cook cakes in batches so the pan isn’t crowded. Fry until golden brown, about 3–4 minutes per side. Drain on paper towels. Serve on toast with lettuce, bacon, avocado, and remoulade. For the Remoulade Sauce— Process: 1/2 cup red bell pepper, chopped 1/4 cup scallions, chopped 1/4 cup Dijon mustard 1/4 cup mayonnaise 2 T. shallots, chopped 2 T. chopped fresh parsley 2 T. honey 1 T. fresh lemon juice Salt and pepper to taste For the Shrimp Cakes— Combine: 1 lb. medium shrimp, peeled, deveined, roughly chopped 2 cups panko bread crumbs 2 T. scallions, minced 2 T. minced fresh parsley 2 T. minced fresh chives Whisk Together; Combine: 4 eggs 1 T. fresh lemon juice 1 t. dry mustard 1 t. Worcestershire sauce 1/2 t. kosher salt 1/2 t. cayenne Form with; Chill 1 cup panko bread crumbs Fry in: Vegetable oil Serve with: Toasted bread, lettuce, cooked bacon strips, sliced avocado, and Remoulade Sauce