SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Shrimp Cakes with Chili-Lime Cream Sauce image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 19

Ingredients

1 pounds shrimp
1 units eggs
1 units green onions
2 tablespoons lime juice
1 tablespoons dijon mustard
1 tablespoons cilantro
0.5 teaspoons pepper sauce
0.5 teaspoons salt
1 pinches black pepper
2 cups bread crumbs
24 tablespoons peanut oil
1 units cream sauce
0.25 cups dry white wine
0.25 cups lime juice
1 tablespoons ginger
1 tablespoons shallots
0.333333333333 cups whipping cream
1 tablespoons chili garlic sauce
6 tablespoons unsalted butter

Steps:

Coarsely chop shrimp, egg, and green onion in food processor. Mix in lime juice, mustard, cilantro, pepper sauce, salt, and pepper. Pulse to mix well. Add 1 cup of Japanese bread crumbs and pulse to blend.
Make twelve 3-inch cakes and roll in remaining bread crumbs. Put on waxed paper lined cookie sheet and refrigerate for 10 minutes (can make 4 hours in advanced).
Heat 2 Tbsp. peanut oil in heavy large skillet and fry cakes until golden brown (about six minutes). Add more oil as needed.
Meanwhile make Chili-Lime Cream Sauce:
Combine first 4 ingredients in sauce pan. Bring to a boil and reduce mixture by half (about 3 minutes).
Add cream and reduce to half. Reduce heat to low and add chili garlic sauce. Add butter one piece at a time, whisking until one piece of butter is melted before adding the next piece in.
Spoon 3 Tbsp. Chili-Lime Cream Sauce on plate with 2 cakes and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g