Shrimp Cakes with a Grain Mustard Remoulade

I was watching Robin Miller the other day on Quick Fix and she was making these shrimp cakes that looked really great so I tried them last night.  They weren't difficult to make at all and they tasted really good.

Shrimp Cakes with a Grain Mustard Remoulade 

Serves 4

Ingredients

2 tbsp. Olive oil
Cooked shrimp, about 2 lbs*
2 to 3 tablespoons mayonnaise
1 large egg, lightly beaten
2 tablespoons seasoned dry bread crumbs (more if needed)
1 tablespoon fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Grain mustard remoulade:
1/4 cup mayonnaise
1 tablespoon grain mustard

* I just sauteed the shrimp with a couple tablespoons of extra virgin olive oil, about 3 cloves of garlic, salt and pepper and some paprika and then I took the mixture and put it in a food processor as I thought it would be easier to shape into cakes.

Directions

Heat  nonstick skillet with a couple tablespoons of olive oil and set over medium-high heat.
In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick.
Place cakes in skillet and cook 3 minutes per side, flipping with a spatula, until cooked through and browned. Remove.
While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top.

Enjoy!