The recipe originally came out of the September 2005 edition of Bon Appetit, but I found it on Epicurious. I'm not sure how I stumbled upon it, but I first made it as an appetizer for a dinner party about six years ago. The result? I think we all LICKED our plates. It is that good. Since then, it has been promoted from an appetizer to an entree at least once a month. The recipe below will render 6 first-course servings. At this point, I just double the ingredients.
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 TBL fresh lemon juice
1 TBL Dijon mustard
1 TBL minced fresh cilantro
1/2 tsp hot pepper sauce
1/2 tsp salt
Pinch of ground black pepper
2 cups panko breadcrumbs
Coursely 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 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 skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil 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 Cream Sauce
1/4 cup dry white wine
1/4 cup fresh lime juice
1 TBL chopped peeled fresh ginger
1 TBL minced shallot
1/3 cup whipping cream
2 TBL chili-garlic sauce (found in Asian food section of most groceries)
6 TBL unsalted butter, room temperature, cut into 1/2-inch pieces
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 the next piece.
|Photo from Petit Chef|
My kids can be pretty picky, and even they love this dish. I make a few small changes when I am making this. I do not use peanut oil, I use canola. It is healthier. I also add garlic to the mixture that you boil down for the sauce, and I strain the chunks before I add the cream (I don't like chunks). I make my cakes bigger than 3 inches in diameter, and I always make way more sauce than the recipe calls for. You could almost drink the sauce. Yum.
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