Shrimp Cakes With Red Pepper Coconut Lime Sauce

• SHRIMP CAKES:
• 2 lb. of cleaned shrimp (save the shells for next recipe.
• 1 egg
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoon Louisiana Hot Sauce
• 1/4 cup minced chives
• 1/2 teaspoon salt
• ground pepper (6 twists from pepper mill)
• 2 cups of Panko breadcrumbs, divided
• 1/4 cups extra light olive oil (or canola)
• RED PEPPER COCONUT LIME SAUCE:
• 1/2 cup of reserved shrimp broth
• 1/2 cup of dry white wine
• grated zest of 1 lime and/or 1 Kaffir lime leaf
• 1/3 cup of fresh lime juice
• 1 shallot minced
• 1/2 cup of heavy cream
• 1/2 unsweetened coconut milk
• 1/4 cup red pepper jelly (I use Stonewall Kitchen brand)
• 2 tablespoons sweet chili sauce (asian section in supermarket)
• 2 tablespoons fresh minced Cilantro

1. SHRIMP CAKES:
2. Clean shrimp and removing all shells and tails. Place in small pot and with water barely covering shells. Bring to simmer and reduce until you have about 1/2 cup.
3. Strain and save this for sauce.
4. Put the remaining ingredients into food processor and pulse processor about 9-10 times to incorporate all ingredients but still have visible bits of shrimp. Remove mix and place in bowl.
5. Incorporate 1 cup of Panko.
6. Set up tray with wax paper or parchment. Shape cakes into 3" diameter and dredge in remaining Panko crumbs. Refrigerate while you make sauce or 30 minutes.
7. RED PEPPER JAM COCONUT LIME SAUCE:
8. Bring wine, shrimp broth, lime rind / leaf, and shallot to simmer until it's reduced by half. Add cream and coconut milk and reduce on high for 2 minutes. Lower flame to low and add red pepper jelly and sweet chili sauce. Continue to simmer on low until thickened. Add cilantro and remove from heat.
9. Preheat oven 200 degrees.
10. Heat a 12' nonstick skillet with 1/4 cup of vegetable oil. When shimmering, add 6 cakes and saute each side until golden browned. Keep warm on tray in oven. Repeat this step with remaining cakes.
11. Drizzle cakes with sauce and serve.

shrimp, egg, mustard, hot sauce, chives, salt, ground pepper, breadcrumbs, extra light olive oil, red pepper, shrimp broth, white wine, lime, lime juice, shallot, heavy cream, coconut milk, red pepper, sweet chili sauce, cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-cakes-with-red-pepper-coconut-lime-sauce-1255808 (may not work)