Shrimp Cakes With Roasted Shrimp Sauce

READY IN: 1hr 49mins




  • 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.
  • 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.
  • To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
  • Garnish with fresh parsley leaves and lemon juice if desired.
  • Serve imediately and E N J O Y!