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Chili-Lime Cream Sauce for the Shrimp Cakes Recipe

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This recipe for Chili-Lime Cream Sauce for the Shrimp Cakes is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup dry white wine
1/4 cup fresh lime juice
1 tbsp. fresh ginger, peeled and chopped
1 tbsp. shallot, minced
1/3 cup whipping cream
2 tbsp. chili-garlic sauce*
6 tbsp. (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces

*Available in the Asian foods section of many supermarkets and at Asian markets.
Directions:
Directions:
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.

 

 

 

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