Shrimp Cakes

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  Shrimp(454g)
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  Bread Crumbs, Panko, Dry(180g)
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  Bell Pepper(60g)
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  Chives, Fresh(45g)
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  1/2 teaspoon salt
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  1/4 teaspoon pepper
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  Egg, Whole, Large(100g)
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  Orange Zest(5g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Pulse the raw shrimp in a food processor until coarsely chopped, about 30 seconds—do not process into a paste.
2. 2Transfer the shrimp to a large bowl and add the panko breadcrumbs, bell pepper (finely diced), chives, eggs, and orange zest. Stir gently until just combined.
3. 3Divide the mixture into 6 equal portions and form each into a patty about ¾ inch thick.
4. 4Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. 5Add the shrimp patties in a single layer and cook for 4–5 minutes until the bottom is golden brown and set, then carefully flip each patty.
6. 6Cook the second side for 4–5 minutes until golden brown and cooked through (the internal texture should be firm and opaque throughout).
7. 7Transfer the cooked shrimp cakes to an airtight container while still warm and let cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days; reheat in a 350°F oven for 8–10 minutes until warmed through before serving.