Total Time
Prep 30 mins
Cook 15 mins

This recipe was what Jennifer & Scott planned to make for Molecular Gastronomy Night. The original recipe is from Presentation Night (2006-May-13) with the only difference being foaming of the Lime Cream Sauce. The Chili - Lime Cream Sauce recipe from 2006 is shown here without details of the foaming. The sauce can be served with the same shrimp cakes that were paired with the sauce.

Ingredients Nutrition


  1. Combine first 4 ingredients in heavy small saucepan.
  2. Boil over high heat until reduced by half, about 3 minutes.
  3. Add cream and boil until reduced by half, about 2 minutes.
  4. Reduce heat to low.
  5. Mix in chili-garlic sauce.
  6. Add butter, 1 piece at a time, whisking just until melted before adding next piece.