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Shrimp Cakes with Roasted Shrimp Sauce (Emeril Lagasse) Recipe

Shrimp Cakes with Roasted Shrimp Sauce (Emeril Lagasse) Recipe

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Shrimp Cakes with Roasted Shrimp Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 lb large shrimp, peeled, deveined , cut into 1/2-inch pieces
3 tbsp plus 1 tsp emeril's original essence or creole seasoning, divided , recipe follows
1/4 cup vegetable oil plus 1 tbsp, divided
1/2 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 tsp minced garlic
1/8 tsp cayenne pepper
1 large egg white, very cold
1/4 cup cold heavy cream, very cold
1/2 cup green onions, chopped, green tops only
1 tbsp dijon mustard
2 tsp fresh lemon juice
1 tsp worcestershire sauce
1 tsp emeril's kick it up red pepper sauce
1 tsp finely chopped fresh basil leaves
1 tsp finely chopped fresh parsley leaves
1 cup all-purpose flour
2 large eggs
1 cup dried fine bread crumbs
roasted shrimp sauce, recipe follows
1/4 cup chopped fresh parsley leaves, for garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 tbsp olive oil
4 cups shrimp shells and heads
1/2 cup chopped yellow onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 tsp chopped garlic
1 1/2 tsp paprika
1/8 tsp cayenne
1/4 tsp plus 1/8 tsp salt
1 tsp tomato paste
2 tbsp brandy
1/2 cup water
3 cups heavy cream
4 tbsp cold butter , cut into pieces
1/4 tsp fresh lemon juice , optional

Directions:

Toss the shrimp with 1 tablespoon of the Essence. Place half of the shrimp in the refrigerator until well chilled, about 20 minutes. Place the food processor bowl and blade in the refrigerator to chill.
Heat the oil in a large skillet over medium-high heat. Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes. Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes. Remove from the heat and spread on a plate to cool completely.
Place the chilled shrimp in the bowl of the food processor and process for 10 seconds. Add the egg white and process for 5 seconds. With the machine running, add the heavy cream through the feed tube in a steady stream.
Transfer to a large bowl. Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well. Form into 8 cakes.
In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water. In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence. 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.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side. Remove and drain on paper towels.
To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each. Garnish with parsley and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Roasted Shrimp Sauce:
Heat the oil in a large, heavy pot to smoking over high heat. Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes. Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes. Add the brandy and cook for about 15 seconds. Add the water and cook until the pan is almost dry, 15 to 30 seconds. Add the cream and cook until reduced by half, about 7 minutes.
Remove from the heat. With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute. Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible. Place over medium heat and whisk in the cold butter 1 piece at a time. Add the lemon juice, if desired, and serve.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1035.15 Kcal (4334 kJ)
Calories from fat	641.55 Kcal
		% Daily Value*
Total Fat	71.28g	110%
Cholesterol	230.05mg	77%
Sodium	4110.81mg	171%
Potassium	466.97mg	10%
Total Carbs	80.33g	27%
Sugars	2.33g	9%
Dietary Fiber	5.62g	22%
Protein	22g	44%
Vitamin C	12.4mg	21%
Vitamin A	0.3mg	11%
Iron	7mg	39%
Calcium	164.7mg	16%

Amount Per 100 g
Calories	285.87 Kcal (1197 kJ)
Calories from fat	177.17 Kcal
		% Daily Value*
Total Fat	19.69g	110%
Cholesterol	63.53mg	77%
Sodium	1135.25mg	171%
Potassium	128.96mg	10%
Total Carbs	22.18g	27%
Sugars	0.64g	9%
Dietary Fiber	1.55g	22%
Protein	6.08g	44%
Vitamin C	3.4mg	21%
Vitamin A	0.1mg	11%
Iron	1.9mg	39%
Calcium	45.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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