Shrimp & Corn Cake With Cilantro Aioli - WLOX.com - The News for South Mississippi

Shrimp & Corn Cake With Cilantro Aioli

Shrimp & Corn Cake With Cilantro Aioli

Shrimp & Corn Cakes (20-1oz portions)

  • 16 each Fresh Mississippi Shrimp 16/20 (Cooked in Court Bouillon “a quick aromatic stock”-Recipe follows)
  • 4 Tblsp Hellmann’s Mayonnaise
  • 1 tsp. Dijon Mustard
  • ½ tsp. Old Bay Seasoning
  • ¼ tsp. Salt, Kosher
  • 1 ½ Tblsp Cilantro leaves- chopped fine
  • 3oz Corn kernels
  • 3oz Red Pepper- diced fine
  • 4oz White Bread Crumbs
  1. Prepare Court Bouillon and bring to a boil 
  2. In a bowl place 6 cups of Ice water. Put to the side 
  3. Place Shrimp in court bouillon. Cook for 3 minutes and remove to ice water. 
  4. Remove shrimp and rough chop shrimp or place in food processor and pulse until shrimp is course. Remember to leave some larger pieces for texture. 
  5. In a bowl, mix all ingredients except bread crumbs. 
  6. Fold in bread crumbs 
  7. Fold shrimp into mayonnaise base. 
  8. Place mixture in refrigerator for one hour. (This helps the bread curmbs to absorb the moisture and bind the cake together) 
  9. Using a small timbale press in 1oz of shrimp mixture onto parchment paper. Remove timbale and repeat until all mixture is used. 
  10. Pre-heat oven to 375 degrees. 
  11. In a large skillet add vegetable oil (just a little more than enough to cover the bottom). Turn heat to medium. 
  12. With a metal spatula pick-up individual cakes and place in hot skillet. Do not over crowd your pan. Allow to slightly brown then turn. 
  13. Remove crab and corn cakes to a pan; finish in oven. 
  14. Serve immediately with Cilantro Aioli.

Cilantro Aioli (Makes 1 cup)

  • 1 each Garlic Bulb
  • 1 ½ Tblsp Cilantro, chopped fine
  • 1 cup Hellmann’s Mayonnaise
  1. Cut top 1/3 portion of garlic bulb. Drizzle olive oil over garlic. Place in 300-degree oven for 1 hour. 
  2. Squeeze 3 cloves of garlic into bowl. Smash with back of spoon until smooth. 
  3. Add remaining ingredients and incorporate. 
  4. Refrigerate until needed.

Court Bouillon (Makes 18 cups)  

  • 15 cups Water
  • 4oz Leeks
  • 4oz Celery, rinse- cut into sticks
  • 6oz Carrot, peel and rinse- cut into sticks
  • 2 each Bay leaves
  • 1 bunch Cilantro Stems, rinse
  • 10 each Peppercorns
  • 4 Tblsp Salt, Kosher
  • 3 cups Wine, White
  1. Cut bottom (root end) of leeks. Cut off dark green area. Cut Leek length ways. Rinse thoroughly to remove sand. 
  2. Place water in non-reactive pot. Add Leeks, Celery, Carrots, Bay Leaves, Cilantro Stems, and Peppercorns. 
  3. Bring water to a boil. Add Salt. Reduce to a simmer for 10 minutes. 
  4. Add White Wine and simmer for an additional 10 minutes. 
  5. Bring Court Bouillon back to a boil before adding shrimp.
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