Shrimp Cakes with Lemon Aioli

This Clark County Fair 2018 Dish of the Day winner was created by Jessie Johnson.

  1. Pat dry shrimp with paper towels, then dice into pea-size pieces.
  2. Transfer chopped shrimp to a large mixing bowl. Add cheese, egg, mayonnaise, parsley, salt and pepper. Stir together, then add flour and mix until batter is creamy and well combined.
  3. Heat a large non-stick pan over medium heat and add olive oil. Add one heaping tablespoon of the mix at a time (or a level ice cream scoop) and flatten out the top of the fritter to make a 1/2-inch thick patty. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
  4. For Lemon Aioli: In a small bowl, combine mayonnaise and lemon juice. Stir to remove any lumps. Add lemon juice and garlic and stir to combine. Serve on the side with the shrimp cakes.