Shrimp Fritters with Lemon Aioli

Shrimp Fritters with Lemon Aioli

Ingredients

For the Shrimp Cakes/ Fritters:

1 lb large raw shrimp peeled and deveined
4 oz mozzarella cheese (1 1/2 cups shredded)
1 large egg
1/4 cup mayonnaise
2 Tbsp parsley finely chopped, plus more to garnish 1/2 tsp sea salt or to taste
1/8 tsp black pepper
1/4 cup all-purpose flour or gluten free flour
2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

1/2 cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes:

1.            Pat dry shrimp with paper towels then dice into pea-sized pieces.* 


2.            Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. 


3.            Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through. 


How to Make Lemon Aioli Sauce:

1. In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

California Avocado Chicken

California Avocado Chicken

Serves: 4

INGREDIENTS

·       ¾ cup balsamic vinegar

·       ¼ cup honey

·       3 cloves garlic, minced

·       2 Tablespoons olive oil

·       2 teaspoons italian seasoning

·       ½ teaspoon salt

·       ¼ teaspoon pepper

·       4 boneless skinless chicken breasts

·       4 slices mozzarella cheese

·       2 avocados, diced

·       3 roma tomatoes, diced (any tomato will work)

·       ¼ cup fresh chopped basil

·       salt and pepper

·       balsamic vinegar for drizzling (optional)

INSTRUCTIONS

1.     In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.

2.     Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

3.     Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Chicken with White Wine Dijon Sauce

CHICKEN WITH WHITE WINE DIJON SAUCE

Ingredients:

4 tbsn. olive oil, split

4 tbsn. butter, split

salt

pepper

1 - 1½ lb. chicken breast, sliced thin, or tenders

3 garlic cloves, diced

8 oz. baby bella mushrooms, sliced

1 medium onion diced

½ cup white wine

½ cup heavy cream

2 tbsn. Dijon mustard

Juice of 1 lemon

Parsley (optionl)

Directions:

Heat ½ the olive oil and butter over medium high heat in a large skillet

Sauteé the mushrooms, onions, and garlic, until soft. Set aside.

Add the remaining oil and butter. Maintain heat. Season both sides of chicken pieces with salt and pepper. Add chicken to skillet and cook through, about 5-6 minutes on each side (depending on the size of the pieces). Set aside.

Pour the wine into the hot skillet to release the bits of chicken. Add the cream, mustard, mushroom, onions and garlic mixture, and lemon juice. Simmer until the sauce thickens. Add chicken, cook another 2-3 minutes. Serve over rice. Garnish with parsley, if preferred.