Shrimp Cakes With Roasted Shrimp Sauce

Total Time: 1 hr 49 mins Preparation Time: 1 hr 30 mins Cook Time: 19 mins

Ingredients

• 1 lb large shrimp, peeled, deveined, cut into 1/2-inch pieces
• 3 tablespoons emeril's original essence or 3 tablespoons creole seasoning, divided
• 1 teaspoon emeril's original essence or 1 teaspoon 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 peppers or 1/4 cup red bell pepper
• 1 teaspoon minced garlic
• 1/8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
• 1 large egg , 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 breadcrumbs
• roasted shrimp sauce, recipe follows
• 1/4 cup chopped fresh parsley leaves, for garnish
• 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)

Recipe

• 1 shrimp cakes:.
• 2 toss the shrimp with 1 tablespoon of the essence.
• 3 place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
• 4 place the food processor bowl and blade in the refrigerator to chill.
• 5 heat the oil in a large skillet over medium-high heat.
• 6 add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon essence and cook, stirring, for 3 minutes.
• 7 add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
• 8 remove from the heat and spread on a plate to cool completely.
• 9 place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
• 10 add the egg and process for 5 seconds.
• 11 with the machine running, add the heavy cream through the feed tube in a steady stream.
• 12 transfer to a large bowl.
• 13 add the cooked shrimp mixture, green onions, mustard, lemon juice, worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
• 14 form into 8 cakes.
• 15 in a shallow bowl combine the flour with 1 tablespoon of the essence. in another bowl beat the eggs with 1 tablespoon of water.
• 16 in a third bowl, combine the breadcrumbs with the remaining tablespoon of essence.
• 17 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.
• 18 heat 2 tablespoons of the oil in a large skillet over medium-high heat.
• 19 add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
• 20 remove and drain on paper towels.
• 21 roasted shrimp sauce:.
• 22 heat the oil in a large, heavy pot to smoking over high heat.
• 23 add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
• 24 add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
• 25 add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
• 26 add the brandy and cook for about 15 seconds.
• 27 add the water and cook until the pan is almost dry, 15 to 30 seconds.
• 28 add the cream and cook until reduced by half, about 7 minutes.
• 29 remove from the heat.
• 30 with a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
• 31 strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
• 32 place over medium heat and whisk in the cold butter 1 piece at a time.
• 33 to serve, spoon the roasted shrimp sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
• 34 garnish with fresh parsley leaves and lemon juice if desired.
• 35 serve imediately and e n j o y!