June 5, 2006

Shrimp Cakes with Chili-Lime Cream Sauce

Shrimp Cakes with Chili-Lime Cream Sauce
adapted from Bon Appetit (September 2005)

8 ounces uncooked large shrimp, peeled, deveined
1 large egg
1 TBSP shallot, minced
1 TBSP fresh lemon juice
1/2 TBSP Dijon mustard
1 tsp dried cilantro
1/4 tsp hot pepper sauce
1/8 tsp salt
Pinch of ground black pepper
1 cups panko (Japanese breadcrumbs)
2 TBSP vegetable oil

Coarsely chop shrimp in processor. Add egg, shallot, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1/2 cup panko and blend in using on/off turns. Form mixture into four cakes. Roll cakes in remaining 1/2 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

Heat 2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

Chili Lime Cream Sauce:

1/4 cup vermouth
1/4 cup fresh lime juice
1 TBSP chopped peeled fresh ginger
1 TBSP minced shallot
1/3 cup whipping cream
1 TBSP chili-garlic sauce
4 TBSP (1/2 stick) unsalted butter, room temperature, cut into 1/2-inch pieces

Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.

Posted by Jennifer at June 5, 2006 7:20 PM | TrackBack

This ended up being pretty amazing. The original recipe had called for twice as much chili-garlic sauce, but I think that would have made the heat overwhelm the other flavors in the cream sauce. Instead, this sauce ended up having just the right amount of both spice and tang. The shrimp cakes themselves were perfectly cooked, crispy on the outside and tender on the inside. Yum.

Posted by: Michael at June 5, 2006 9:32 PM

The Shrimp Cakes are a very tasty meal for the evening. Thank you for sharing this easy to follow recipe with me.

Posted by: Maria loves pictures at June 16, 2006 10:18 AM

these fish cakes look fantastic. You're making my mouth water!

Posted by: jenjen at June 21, 2006 2:09 PM
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