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Shrimp Cakes With Roasted Shrimp Sauce Recipe

Shrimp Cakes With Roasted Shrimp Sauce Recipe

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Ingredients:

Serving

1 lb large shrimp, peeled, deveined , cut into 1/2-inch pieces
3 tbsp emeril's original essence or 3 tbsp creole seasoning, divided
1 tsp emeril's original essence or 1 tsp creole seasoning, divided
1/4 cup vegetable oil, plus 1 tbsp divided
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 tsp minced garlic
1/8 tsp cayenne pepper
1 large egg white, very cold
1/4 cup cold heavy cream, very cold
1/2 cup green onion, chopped, green tops only
1 tbsp dijon mustard
2 tsp fresh lemon juice
1 tsp worcestershire sauce
1 tsp emeril's kick it up red pepper sauce
1 tsp finely chopped fresh basil leaf
1 tsp 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 tbsp olive oil
4 cups shrimp shells, and heads (i freeze mine when i don'tsp have enough)
1/2 cup chopped yellow onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 tsp chopped garlic
1 1/2 tsp paprika
1/8 tsp cayenne
1/4 tsp salt
1/8 tsp salt
1 tsp tomato paste
2 tbsp brandy
1/2 cup water
3 cups heavy cream
4 tbsp cold butter , cut into pieces
1/4 tsp fresh lemon juice (optional)

Directions:

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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1974.71 Kcal (8268 kJ)
Calories from fat	1267.51 Kcal
		% Daily Value*
Total Fat	140.83g	217%
Cholesterol	460.09mg	153%
Sodium	5247.69mg	219%
Potassium	643.99mg	14%
Total Carbs	141.85g	47%
Sugars	3.38g	14%
Dietary Fiber	6.94g	28%
Protein	39.63g	79%
Vitamin C	22.9mg	38%
Vitamin A	0.5mg	18%
Iron	10.7mg	59%
Calcium	243.4mg	24%

Amount Per 100 g
Calories	261.7 Kcal (1096 kJ)
Calories from fat	167.98 Kcal
		% Daily Value*
Total Fat	18.66g	217%
Cholesterol	60.97mg	153%
Sodium	695.45mg	219%
Potassium	85.34mg	14%
Total Carbs	18.8g	47%
Sugars	0.45g	14%
Dietary Fiber	0.92g	28%
Protein	5.25g	79%
Vitamin C	3mg	38%
Vitamin A	0.1mg	18%
Iron	1.4mg	59%
Calcium	32.3mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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