Shrimp Cakes With Roasted Shrimp Sauce Recipe #380280
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! :)
by Manami
1¾ hours | 1½ hours prep
8 Cakes (4 Servings)
SHRIMP CAKES
- 1 lb large shrimp, peeled, deveined, cut into 1/2-inch pieces
- 3 tablespoons Emeril's Original Essence or creole seasoning, divided
- 1 teaspoon Emeril's Original Essence or 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 pepper or red bell pepper
- 1 teaspoon minced garlic
- 1/8 teaspoon cayenne pepper or 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 breadcrumb
- roasted shrimp sauce, recipe follows
- 1/4 cup chopped fresh parsley leaves, for garnish
ROASTED SHRIMP SAUCE
- 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)
- 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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5 stars