KEY WEST SHRIMP CAKES WITH CREAM SAUCE

KEY WEST SHRIMP CAKES WITH CREAM SAUCE image

Yield 8

Number Of Ingredients 15

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1 lb. tiger shrimp frozen, deveined in shell (or peeled, deveined, raw shrimp)
2 whole key limes
1/4 of a whole red pepper
1/4 of a whole yellow pepper
1 long red finger pepper (more or less to taste), remove green top
1/4 of a whole medium red onion
1 green onion, cleaned and trimmed
5 sprigs of parsley, remove leaves and discard stems
Juice of 1 key lime
2 whole eggs
1 teaspoon whole grain Dijon mustard
1-1/2 cups course bread crumbs from day old French bread
1/4 cup whipping cream
Salt and pepper to taste
Olive oil for frying

Steps:

Fill a medium-sized pot with water and bring to a boil. Cut 2 whole limes in half, squeeze juice into pot of water, and throw in the rinds. Cook shrimp in water for 3 to 4 minutes. Rinse and peel. Place peppers, onions and parsley in the bowl of food processor and pulse 3 or 4 times for a very coarse chop. Add shrimp, lime juice, eggs, mustard, bread, crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped. Form the mixture into 10 patties (about 1/4 cup of mixture for each patty). Fry in 1 inch of olive oil until golden on both sides. Place on a platter and keep warm in a low temperature oven. Make the Cream Sauce: Pour tequila in a deep saucepan. Place over medium heat and warm; do not boil. Remove pan from heat and place on cold burner. Carefully, with a long lighter (like the ones used to light grills), light the tequila and let it burn out. Place pan back on heat and pour in the cream. Let cream boil until reduced by half. Stir with a whisk to keep it from burning. When reduced, remove fan from heat and whisk in the 4 tablespoons of butter one at a time. Serve immediately with Shrimp Cakes