What you need
- 1/2 gallon water
- 1 lemon, juiced with rind
- 1 celery rib, rough cut
- 1 medium sweet onion, rough cut
- 1 bay leaf
- 2 tbsp. salt
- 1 lb. Alabama Gulf Shrimp, peeled and deveined
- 1 medium shallot, diced
- 1 small garlic clove, diced
- 4 tbsp. mayonnaise
- 1 egg, whipped
- 1/2 c. panko breadcrumbs
- 1 lemon, juice and zest
- 2 tsp. flat leaf parsley, chopped
- 1 tsp. Dijon mustard
- Dash of Tabasco sauce
- Salt and pepper to taste
- 2 c. AP flour
- 2 c. buttermilk
- 1 egg, wipped
- 4 c. herbed and seasoned panko breadcrumbs
Combine all court bouillon ingredients (see ingredients 1-6) in a medium stock pot. Bring the court-bouillon to a boil, reduce to a simmer, and let steep for 5-10 minutes.
Add the shrimp and poach until they are done. It should only take 2-3 minutes depending on the size of the shrimp. Remove the shrimp and cool under refrigeration.
In a small sauté pan, lightly pan-fry the shallot and garlic until translucent in vegetable oil. Season the shallot garlic mixture while cooking with salt and white pepper and let cool.
In a large mixing bowl, combine all the shrimp cake ingredients (see ingredients 7-17) and mix. Once mixed, patty the mixture into equal sized cakes.
Using three dishes or mixing bowls, whisk the flour into one, whisk the buttermilk and egg into the second, and put the seasoned and herbed breadcrumbs into the third. Breading one at a time, coat each cake first with the flour, then the egg wash, and finally the herbed breadcrumb mixture.
Using a deep fryer at 350° F, fry the cakes until golden brown.