Shrimp Cakes with Spicy Cajun Mayo

Shrimp cakes are common all over the Gulf Coast, this recipe is healthier because it has whole-wheat breadcrumbs, is packed with fresh vegetables and delectably crisp without having been deep-fried. Serve these shrimp cakes several ways. On top of a salad, as a first course or like a burger on a with the Cajun mayonnaise, lettuce and tomato.
Ingredients
    6 teaspoons extra-virgin olive oil, divided 

    1/2 cup finely chopped onion
    1/2 cup finely chopped celery
    1/2 cup finely chopped red bell pepper
    1 pound  raw shrimp, peeled,
     deveined (see Tip) and coarsely chopped
    1 cup fresh whole-wheat breadcrumbs
    1 large egg, lightly beaten
    2 tablespoons lemon juice, divided
    2 teaspoons salt-free Cajun seasoning, divided
    1/8 teaspoon salt
    1/2 cup low-fat mayonnaise
Preparation
Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl.  Combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.
Wipe the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked(4 to 5 minutes per side) Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reduce heat as necessary to prevent over browning. 

Cajun Mayo

Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.

top of a salad

a burger

Tips & Notes
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound.

Rouille

Rouille  is a red garlicky sauce (pronounced roo-EE, rouïo in Provençal)

Traditionally it is an accompaniment for bouillabaisse, but also nice with grilled seafood. (or w/anything you care to add it to) It will keep in the  fridge either the same day or the next.  If the rouille is stiff, thin it with a few drops of boiling water. Here are several recipes
Marseille Recipe
2 chili peppers
4 cloves garlic
1 cup olive oil
1 egg yolk
1 handful bread
1 Tbsp rock salt
 Trim, de-seed and chop finely the peppers, in a mortar, crush the peppers, garlic, rock salt and olive oil
(1 teaspoon) together to obtain a thick paste. Crumble the bread, moisten it with hot water (or the bubbling broth if you're preparing bouillabaisse), and press it into a tight lump, squeezing out the liquid.
Add the bread lump to the paste and beat, adding olive oil, until you've raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.
Nice Recipe
2 tsp cayenne pepper
3 cloves garlic
1 cup olive oil
2 egg yolk
5 g saffron*
In a mortar, crush the garlic to a fine mash.
Add the egg yolks, and beat into a mayonnaise while adding about a half-cup of olive oil.
When the sauce is thick and smooth, stir in the pepper and saffron.
* again, Saffron is the dried stigma from Crocus sativus, It will keep in an airtight container for several years.
Eating Well
Ingredients
    1/4 cup chopped jarred roasted red peppers
    3 tablespoons reduced-fat mayonnaise
    2 teaspoons lemon juice
    1 teaspoon minced, garlic
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/4 teaspoon cayenne pepper
    1 Pinch saffron,
Preparation
Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.

Seafood Stew

Here's one from Eating Well (I added a suggestions in regards to the seafood as I said make it your own) this recipe makes 2 servings, 1 3/4 cups each.
Ingredients
    2 teaspoons extra-virgin olive oil
    1 medium onion, chopped
    1 clove garlic, minced
    1/2 teaspoon dried thyme
    1/2 teaspoon fennel seed
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    Pinch of crumbled saffron threads *
    1 cup no-salt-added diced tomatoes, with juice
    1/4 cup vegetable broth
    4 ounces green beans, cut into 1-inch pieces
    4 ounces bay scallops, tough muscle removed (substitute or add oysters)
    4 ounces small shrimp, (41-50 per pound), peeled and deveined
Preparation
    Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
   Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
    Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
* Saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. It is the dried stigma from Crocus sativus, It will keep in an airtight container for several years.