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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Cakes with Lemon Aioli Recipe

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This recipe for Shrimp Cakes with Lemon Aioli, by , is from Mom's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Martha Ann McDonald


1 and pound large shrimp with peel
4 oz. mozzarella cheese shredded ( about 1 and cup)
1 large egg
cup mayonnaise
2 Tablespoons fresh parsley finely chopped , plus more to garnish
teaspoon sea salt or to taste
1/8 teaspoon black pepper
1/4 cup all purpose flour
2 Tablespoons olive oil

1/2 cup mayonnaise
1 tsp lemon zest
2 Tbsp lemon juice
2+ garlic cloves minced or pressed.

Peel shrimp, devein, and shred with knife. Pat dry.

Mix all ingredients, adding flour last. Mix well. Prepare sauce and refrigerate.

Heat a large non stick pan over medium heat add oil. Spoon out and flatten as you go, 1/4 to 1/2 inch thick patties. Saute about 3+ minutes per side until golden brown and crispy and cooked through. Serve with sauce, over arugula if you like.

Number Of Servings:
Number Of Servings:
About 12 cakes




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