Shrimp Cakes with Chili-Lime Cream Sauce

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Sue Byrom

ingredients

Shrimp Cakes

• 16 uncooked large shrimp (about 1 lb.), peeled, deveined
• 1 large egg
• 1 green onion, sliced
• 2 T. fresh lemon juice
• 1 T. Dijon mustard
• 1 T. minced fresh cilantro
• 1/2 t. hot pepper sauce
• 1/2 t. salt
• Pinch of ground black pepper
• 2 cups panko breadcrumbs
• 2 T. (or more) peanut oil

Chili-Lime Cream Sauce

• 1/4 cup dry white wine
• 1/4 cup fresh lime juice
• 1 T. chopped peeled fresh ginger
• 1 T. minced shallot
• 1/3 cup whipping cream
• 2 T. chili-garlic sauce*
• 6 T. (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces
• Makes about 2/3 cup.

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Source: Sue Byrom

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