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Recipe for shrimp cakes with pesto remoulade

Karoline Boehm Goodnick for The Boston Globe

Serves 4


½cup mayonnaise
2tablespoons pesto
1small shallot, finely chopped

1. In a bowl, whisk the mayonnaise until smooth.

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2. Add the pesto and shallot; set aside.


2tablespoons olive oil
1small red bell pepper, cored,
seeded, and coarsely chopped
1shallot, finely chopped
1pound cooked shrimp, coarsely chopped
1egg, lightly beaten
3tablespoons mayonnaise
½teaspoon cayenne pepper
Salt and black pepper, to taste
1cups panko breadcrumbs

1. Line a baking sheet with parchment

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2. In a large skillet over medium heat, heat ½ tablespoon of the olive oil. Add the bell pepper and shallot. Cook, stirring, for 3 minutes; set aside to cool.

3. In a bowl, combine shrimp, bell pepper mixture, egg, mayonnaise, cayenne pepper, and salt. Stir in cup panko.

4. Form the mixture into 8 balls and flatten them with your palms into cakes. Place on the baking sheet. If some of the cakes seem too wet, add more panko to hold them together. Refrigerate for 25 minutes.

5. On a plate, spread the remaining panko. Coat each side of the cakes with panko and return to the baking sheet. If necessary, reshape cakes back into their original form with your hands.

6. In the skillet over medium-high, heat the remaining 1½ tablespoons of olive oil. Add the shrimp cakes. Cook for 3 minutes, turn, and cook the other sides for 3 minutes more. Serve with pesto remoulade. Molly Kravitz

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