Heat one inch (1 ") of EVOO in a heavy, wide frying pan over medium-high heat for frying.
In a medium bowl, mix together all of the ingredients.
Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
Place the egg yolks, water, salt, capers, cilantro and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly. Serve on top of the shrimp cakes. Enjoy!
Ingredients
Directions
Heat one inch (1 ") of EVOO in a heavy, wide frying pan over medium-high heat for frying.
In a medium bowl, mix together all of the ingredients.
Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
Place the egg yolks, water, salt, capers, cilantro and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly. Serve on top of the shrimp cakes. Enjoy!