Ingredients: |
Ingredients: 16 uncooked large shrimp (about 1 pound), peeled, deveined 1 large egg 1 green onion, sliced 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon minced fresh cilantro 1/2 teaspoon hot pepper sauce 1/2 teaspoon salt (not really needed) Pinch of ground black pepper 2 cups panko (Japanese breadcrumbs) 2 tablespoons (or more) peanut oil Chili-Lime Cream Sauce 1/4 cup dry white wine 1/4 cup fresh lime juice 1 tablespoon chopped peeled fresh ginger 1 tablespoon minced shallot 1/3 cup whipping cream 2 tablespoons chili-garlic sauce* 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces
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Directions: |
Directions:Shrimp Cakes Instructions: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 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 peanut 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 Sauce Instructions 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. |