Ingredients
1lbshrimp,fresh, peeled and deveined
1medium shallot,minced
1jalapeño,minced
2large eggs,beaten
¾cuppanko bread crumbs
1tbspchives,fresh, minced
1lemon,zested
1tspsmoked paprika
½tspcayenne
kosher salt,to taste
½lemon,juiced
1tspWorcestershire sauce
¼cupcooking oil,high-heat, such as peanut or organic canola
8ozred pepper,(1 jar) roasted, drained, liquid reserved
2tbspred wine vinegar
2tbspraw almond
½small shallot,roughly chopped
2clovesgarlic
1pinchsalt
¼cupextra virgin olive oil
4cupsarugula
4cupswatercress
1olive oil,drizzle
1lemon,juiced
1pinchkosher salt
1pinchpepper
Preparation
Add the shrimp to a food processor and pulse 4 to 5 times, until minced but not mushy.
In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
Using a 1-ounce scoop, portion out the shrimp mixture and gently flatten into patties.
Heat the oil in a medium skillet over medium heat.
Cook the patties, in batches if necessary, for 2 to 3 minutes on each side, until golden brown and the internal temperature reaches 145 degrees F.
Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender.
Blend for 30 seconds, until smooth.
With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
