Shrimp Scampi Cakes!

I had some (nine) leftover shrimp from my last recipe and I didn't think that there was much I could do with it. Then I remembered the Thai shrimp cakes my family used to get from Siam Rice II in Newhall (lol) and looked up some recipes. Most of them called for Panko bread crumbs, which I have, but that made me think of the Italian bread crumbs I have leftover from a recipe from two weeks ago. Long story short, I invented a recipe just to use them.

Silly vine I prepared with it


Ingredients
1 pound shrimp, deveined, peeled
1/4 cup finely diced white onion
1 garlic clove, finely minced
1 1/2 cups Italian-style bread crumbs
1 egg
2 tsp lemon juice
1 tsp lemon zest
a pinch each of salt, pepper, thyme, and oregano
3 tbsp olive oil
Lemon butter sauce, for serving - no recipe here because I haven't perfected mine yet

Roughly dice the shrimp and place them in a food processor. Grind them slightly (you still want chunks, but small chunks). Place the ground shrimp in the bowl of a stand mixer. Roughly chop the white onion and then place it in the food processor for a finer chop. Add this to the stand mixer bowl. Mince the garlic and add this. Add the bread crumbs, egg, lemon juice, lemon zest, and spices. Mix with the stand mixer until well-incorporated.

Shape the mixture into round patties roughly three inches wide and one and a half inches tall. Place them on a wax-paper-lined cookie sheet and refrigerate for at least 15 minutes.

Heat the olive oil in a large skillet over a medium-high flame. Cook the patties for about 4-5 minutes per side or until cooked through.

Serve over pasta and lemon butter sauce.