Shrimp Cakes With Roasted Shrimp Sauce

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

This is one of the first appetizers I created for the menu at Emeril’s New Orleans, and we still occasionally run it as a special. The combination of shrimp and “the trinity” (chopped onions, bell peppers, and celery) and a delicious, delicate shrimp sauce make this one heck of a starter. The sauce also can be used for other shellfish or grilled fish. Over the years, we’ve sometimes smoked the shrimp for the cakes, which you can easily do at home in a stovetop smoker.

Ingredients

• 1 pound large shrimp, peeled, deveined, and cut into ½-inch pieces
• 3 tablespoons Emeril’s Original Essence or Creole Seasoning
• ¼ cup plus 1 tablespoon vegetable oil
• ½ cup chopped yellow onions
• ¼ cup chopped celery
• ¼ cup chopped green bell peppers
• 1 teaspoon minced garlic
• 1 very cold large egg white
• ¼ cup very cold heavy cream
• ½ cup chopped green onions (green parts only)
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Emeril’s Kick It Up Red Pepper Sauce or other hot pepper sauce
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon finely chopped fresh parsley, plus ¼ cup chopped parsley for garnish
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup fine dry bread crumbs
• 1 recipe Roasted Shrimp Sauce

Directions

1. Toss the shrimp with 1 tablespoon of the Essence.
2. Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
3. Also place a food processor bowl and blade in the refrigerator to chill.
4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
5. Add the onions, celery, bell peppers, and garlic and cook, stirring, for 3 minutes.
6. Add the remaining shrimp and cook until pink and cooked through, about 3 minutes.
7. Remove from the heat and spread on a plate to cool completely.
8. Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
9. Add the egg white and process for 5 seconds.
10. With the machine running, add the heavy cream in a steady stream.
11. Transfer to a large bowl.
12. Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, hot pepper sauce, basil, and the 1 teaspoon parsley and mix well.
13. Form into 8 cakes.
14. In a shallow bowl, combine the flour with 1 tablespoon of the Essence.
15. In another bowl, beat the eggs with the water.
16. In a third bowl, combine the bread crumbs with the remaining tablespoon of Essence.
17. One at a time, dredge the shrimp cakes first in the the seasoned flour, then the eggs, and then the bread crumbs, shaking to remove any excess breading.
18. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
19. Add 4 of the cakes and cook until golden brown, about 2½ minutes per side.
20. Remove and drain on paper towels.
21. Heat the remaining 2 tablespoons oil and cook the remaining cakes.
22. To serve, spoon the shrimp sauce onto four plates and top with 2 shrimp cakes each.
23. Garnish with the parsley and serve.

YIELD: MAKES 8 CAKES; 4 SERVINGS