Shrimp Cakes With Chili Lime Cream Sauce Recipes

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SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE



Shrimp Cakes with Chili-Lime Cream Sauce image

A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.

Categories     Food Processor     Mustard     Onion     Pepper     Appetizer     Fry     Shrimp     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 6 first-course servings

Number Of Ingredients 12

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
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Chili-Lime Cream Sauce

Steps:

  • 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.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE



Shrimp Cakes With Chili-Lime Cream Sauce image

This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

16 uncooked large shrimp, peeled, deveined (about 1 pound)
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
1 pinch ground black pepper
2 cups panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons peanut oil (or more)
1/4 cup dry white wine
1/4 cup fresh lime juice
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon shallot, minced
1/3 cup cream
2 tablespoons chili-garlic sauce
6 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces

Steps:

  • To make the Cakes: 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.
  • Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
  • For the sauce: 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.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 10.4, Cholesterol 102.9, Sodium 543.4, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.4

CHILI-LIME CREAM SAUCE



Chili-Lime Cream Sauce image

Categories     Sauce     Milk/Cream     Ginger     Pepper     Quick & Easy     Lime     White Wine     Bon Appétit

Yield Makes about 2/3 cup

Number Of Ingredients 7

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

Steps:

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

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE



Shrimp Cakes with Chili-Lime Cream Sauce image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 19

1 pounds shrimp
1 units eggs
1 units green onions
2 tablespoons lime juice
1 tablespoons dijon mustard
1 tablespoons cilantro
0.5 teaspoons pepper sauce
0.5 teaspoons salt
1 pinches black pepper
2 cups bread crumbs
24 tablespoons peanut oil
1 units cream sauce
0.25 cups dry white wine
0.25 cups lime juice
1 tablespoons ginger
1 tablespoons shallots
0.333333333333 cups whipping cream
1 tablespoons chili garlic sauce
6 tablespoons unsalted butter

Steps:

  • Coarsely chop shrimp, egg, and green onion in food processor. Mix in lime juice, mustard, cilantro, pepper sauce, salt, and pepper. Pulse to mix well. Add 1 cup of Japanese bread crumbs and pulse to blend.
  • Make twelve 3-inch cakes and roll in remaining bread crumbs. Put on waxed paper lined cookie sheet and refrigerate for 10 minutes (can make 4 hours in advanced).
  • Heat 2 Tbsp. peanut oil in heavy large skillet and fry cakes until golden brown (about six minutes). Add more oil as needed.
  • Meanwhile make Chili-Lime Cream Sauce:
  • Combine first 4 ingredients in sauce pan. Bring to a boil and reduce mixture by half (about 3 minutes).
  • Add cream and reduce to half. Reduce heat to low and add chili garlic sauce. Add butter one piece at a time, whisking until one piece of butter is melted before adding the next piece in.
  • Spoon 3 Tbsp. Chili-Lime Cream Sauce on plate with 2 cakes and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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