You know, don’t you, that brown-ish food doesn’t photograph well. Period. And pictures don’t look very nice if you move the camera when you press the shutter. Da—! But that doesn’t detract one whit from the TASTE of these guys. Oh so delicious. Loved this stuff. Worth making.
If I’d read this recipe in a magazine I’d have slid right on by. If I’d seen it on one of the tv food shows, I might have changed the channel. But when it’s served to you at a cooking class and you taste it, well, that puts these in a whole new category! Shrimp sliders didn’t SOUND all that good, but if Phillis Carey was making them I really thought they’d be good. Indeed!
It’s not necessary to use huge shrimp in this, since it’s all pulsed in the food processor. But you do need RAW shrimp, not cooked. And tails off, too. The shrimp (cut up into smaller chunks) is whizzed up lightly with an egg yolk, green onions, Dijon, lime juice, cilantro and some seasonings. A little bit of panko crumbs go into the shrimp cakes too, and they’re dipped into more panko before frying in vegetable oil. Meanwhile, you make a very simple mayo based aioli (with garlic, lime juice, Dijon, sugar, hot sauce and green onions). A bit of that is spread on each bun, the shrimp cakes are put on, a bit more aioli and a nice-sized fresh spinach leaf and you’re done. Easy. And delicious. You can make the raw shrimp cakes several hours ahead of time, and the aioli. At dinnertime, all you’ll need to do is cook the shrimp cakes, toast the buns, and you’re done. Phillis says she makes these often for catered parties she does – she does them in much smaller form as an appetizer and folks dip them into the aioli. She used to have to cut little bread rounds to put them on, but now most stores carry slider buns. Makes it super easy!
What I liked: well, how much I even liked mushed-up shrimp in a cake/burger form. It was really, really delicious. I like the bit of chewiness to shrimp anyway. And I liked the garlicky aioli Phillis put with it. These are easy.
What I didn’t like: nothing, really. I liked it all. Worth making as I mentioned at the top.
Shrimp Sliders with Spicy Lime Aioli and Spinach
Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 4
NOTES: The panko crumbs give the shrimp cakes some nice crispiness.
3/4 pound shrimp — cleaned, tails removed
1 large egg yolk
1 tablespoon green onion — minced
1 tablespoon fresh lime juice
1/2 teaspoon Dijon mustard
1 tablespoon fresh cilantro — chopped
1/2 teaspoon Sriracha sauce — or other hot sauce
1/2 teaspoon salt
1 pinch black pepper
1/2 cup panko bread crumbs
Vegetable oil for frying (preferably grapeseed for its high flash point)
1/2 cup mayonnaise
1 whole garlic clove — minced
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon Sriracha sauce — or other hot sauce
1 tablespoon green onions — minced
1/2 cup panko bread crumbs
8 small slider buns
8 medium spinach leaves
1. SHRIMP: Coarsely chop shrimp and place in food processor. Add egg yolk, green onion, lime juice, mustard, cilantro, Sriracha, salt and pepper. Pulse to combine. Do not puree – you want a few small pieces of shrimp to taste. Add 1/2 cup panko crumbs and pulse to combine. Form shrimp mixture into 8 cakes a little larger than the diameter of the slider buns.
2. Coat each shrimp cake in 1/2 cup panko crumbs and transfer to a parchment-covered baking sheet. Refrigerate at least 10 minutes, preferably an hour, and up to 4 hours ahead of cooking.
3. In a medium to large nonstick skillet heat 1/4 inch vegetable oil over medium-high heat. Working in batches, if needed, adding more oil as necessary, fry cakes until cooked through and golden brown on both sides, about 6 minutes. Remove to a rack and drain.
4. AIOLI: In a bowl combine the ingredients and stir until smooth.
5. Toast buns and spoon a small amount of aioli on each bottom bun. Top with shrimp cake, add a spinach leaf to the top, add more aioli if desired. Top with bun lid and serve immediately.
Per Serving (the nutrition info does not include the oil used to fry the shrimp): 571 Calories; 31g Fat (46.6% calories from fat); 31g Protein; 48g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 980mg Sodium.