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Shrimp Cakes with Chili-Lime Cream Sauce

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  • 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.


Chili Lime Cream Sauce makes 2/3 cup.

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