Shrimp Cakes with Creole Mustard Sauce

• Shrimp Cakes
• 2-1/4 qt. cooked cleaned shrimp, chopped
• 1 qt. sourdough bread crumbs
• 1-1/2 cups GREY POUPON Bistro Sauce
• 3/4 cup KRAFT Signature Mayonnaise
• 1/3 cup green onions, finely chopped
• 1/4 cup minced garlic
• 1/4 cup Creole seasoning
• Creole Mustard Sauce
• 6 Tbsp. minced garlic
• 2 Tbsp. oil
• 1-1/2 cups bourbon
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 2 Tbsp. Creole seasoning
• 1-1/2 cups half-and-half
• 1 tsp. TAPATIO Hot Sauce
• 1-1/2 cups butter

1. Shrimp Cakes: Mix all ingredients.
2. Shape into 48 patties (or 8 patties for trial recipe), using about 1/4 cup of the shrimp mixture for each patty.
3. Cover and refrigerate until ready to cook.
4. Creole Mustard Sauce: Saute garlic in hot oil in large skillet 1 to 2 min.
5. or until tender.
6. Reduce heat to low; gradually stir in bourbon.
7. Continue cooking 1 min.
8. or until bourbon is burned off.
9. Stir in mustard and seasoning until well blended.
10. Add all remaining ingredients except the Shrimp Cakes and butter; cook until thickened, stirring constantly.
11. For each serving: Cook 2 Shrimp Cakes in 1 Tbsp.
12. butter 2 min.
13. on each side or until done.
14. Serve each cake topped with a heaping tablespoon of the Creole Mustard Sauce.

shrimp, shrimp, bread crumbs, poupon, mayonnaise, green onions, garlic, creole seasoning, mustard sauce, garlic, oil, bourbon, poupon, creole seasoning, butter

Taken from www.kraftrecipes.com/recipes/shrimp-cakes-creole-mustard-sauce-118181.aspx (may not work)