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1
Preheat the oven to 350.
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2
Spread the fideos on a rimmed baking sheet; bake for 8 minutes, or until lightly browned.
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3
In a saucepan, combine the stock, wine, saffron and shrimp shells; bring to a boil.
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4
Remove from the heat, cover and let stand for 1 hour.
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5
Discard the shrimp shells.
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6
In a large saucepan, heat 1 tablespoon of the oil.
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7
Add the chorizo and sliced garlic and cook over moderate heat until the garlic is golden.
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8
Add the crushed red pepper, fideos and the shrimp stock and bring to a boil, stirring.
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9
Cook over moderate heat, stirring constantly, until the fideos are al dente and the sauce is creamy, 5 minutes.
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10
Stir in the shrimp and season with salt.
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11
Remove from the heat and let cool to room temperature.
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12
Stir in the egg whites and refrigerate for 1 hour.
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13
Shape the mixture into twelve 3 1/2-inch cakes, about 1/2 inch thick.
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14
Set them on a baking sheet and refrigerate for 1 hour.
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15
In a bowl, blend the mayonnaise, minced garlic and lemon juice.
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16
Whisk in 2 tablespoons of the oil and season with salt.
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17
In a large cast-iron skillet, heat 1 tablespoon of the oil.
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18
Add 3 cakes and cook over moderately high heat until browned on the bottom, about 4 minutes.
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19
Turn the cakes, reduce the heat to moderate and cook until heated through, about 3 minutes longer.
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20
Transfer to a plate and keep warm.
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21
Repeat with the remaining oil and cakes.
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22
Top the fideo cakes with the garlic mayonnaise and serve warm.
