SHRIMP CAKES WITH ROASTED SHRIMP SAUCE

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Shrimp Cakes With Roasted Shrimp Sauce image

Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :)

Provided by Manami

Categories     Lemon

Time 1h49m

Yield 8 Cakes (4 Servings)

Number Of Ingredients 39

1 lb large shrimp, peeled, deveined, cut into 1/2-inch pieces
3 tablespoons Emeril's Original Essence or 3 tablespoons creole seasoning, divided
1 teaspoon Emeril's Original Essence or 1 teaspoon creole seasoning, divided
1/4 cup vegetable oil, plus 1 tablespoon divided
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell peppers or 1/4 cup red bell pepper
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
1 large egg white, very cold
1/4 cup cold heavy cream, very cold
1/2 cup green onion, chopped, green tops only
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon emeril's kick it up red pepper sauce
1 teaspoon finely chopped fresh basil leaf
1 teaspoon finely chopped fresh parsley leaves
1 cup all-purpose flour
2 large eggs
1 cup dried fine breadcrumbs
roasted shrimp sauce, recipe follows
1/4 cup chopped fresh parsley leaves, for garnish
2 tablespoons olive oil
4 cups shrimp shells, and heads (I freeze mine when I don't have enough)
1/2 cup chopped yellow onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 teaspoon chopped garlic
1 1/2 teaspoons paprika
1/8 teaspoon cayenne
1/4 teaspoon salt
1/8 teaspoon salt
1 teaspoon tomato paste
2 tablespoons brandy
1/2 cup water
3 cups heavy cream
4 tablespoons cold butter, cut into pieces
1/4 teaspoon fresh lemon juice (optional)

Steps:

  • SHRIMP CAKES:.
  • Toss the shrimp with 1 tablespoon of the Essence.
  • Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
  • Place the food processor bowl and blade in the refrigerator to chill.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
  • Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
  • Remove from the heat and spread on a plate to cool completely.
  • Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
  • Add the egg white and process for 5 seconds.
  • With the machine running, add the heavy cream through the feed tube in a steady stream.
  • Transfer to a large bowl.
  • Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
  • Form into 8 cakes.
  • In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
  • In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
  • One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
  • Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
  • Remove and drain on paper towels.
  • ROASTED SHRIMP SAUCE:.
  • Heat the oil in a large, heavy pot to smoking over high heat.
  • Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
  • Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
  • Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
  • Add the brandy and cook for about 15 seconds.
  • Add the water and cook until the pan is almost dry, 15 to 30 seconds.
  • Add the cream and cook until reduced by half, about 7 minutes.
  • Remove from the heat.
  • With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
  • Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
  • Place over medium heat and whisk in the cold butter 1 piece at a time.
  • To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
  • Garnish with fresh parsley leaves and lemon juice if desired.
  • Serve imediately and E N J O Y!

Nutrition Facts : Calories 695.1, Fat 55, SaturatedFat 28.1, Cholesterol 287, Sodium 454, Carbohydrate 29.3, Fiber 2.1, Sugar 2.8, Protein 19.7

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