Tuesday, June 16, 2009

Shrimp Risotto Cakes with Spicy Red Pepper Cream Sauce

I had about four cups of leftover Risotto Primavera (see previous blog), and this is what I did with it. Oh...My....God....YUM! Gotta give props to my buddy Chef E for inspiring the cream sauce!
Five Prawns peeled and diced
1 Tablespoon Olive Oil 1 Tablespoon Emeril's Essence (this stuff is good on just about anything)
Heat your pan and olive oil to medium high. Add the prawns and Essence. Cook for 2-3 minutes. Take out the prawn pieces. Don't cook them too long, or you'll have rubber shrimp bites.
Reserve leftover olive oil/spices. This is what you'll cook the cakes in.
Combine in a bowl:
Leftover Risotto Primavera
1 Egg
1/2 Cup Seasoned Breadcrumbs
2 Tablespoons Emeril's Essence
Cooked Prawn Pieces
Mix all of the above ingredients, and form six patties/cakes.
Reheat the pan you cooked the prawn pieces in along with about 1/4 cup olive oil to medium low.
(Preheat your oven to 250 degrees to keep cakes warm while you make the cream sauce)
Cook cakes about 6 minutes on each side. Don't flip them a hundred times. Put them in the pan, and leave them alone. Flip them only once! They are happy sizzling away. After they are done, put cakes on a baking sheet in pre-heated oven to keep warm.
Now...for the sauce!
2 Tablespoons Olive Oil
1/2 Small Vidalia Onion Minced
1 FRESH Jalapeno Minced
4-5 Pieces of Roasted Red Pepper Chopped(I used the jarred peppers which are nicely sweet)
1 Tablespoon Flour
1 Cup Fat Free Half & Half
2 Tablespoons Emeril's Essence
Heat clean saucepan to medium. Add olive oil and onion. Saute for about 2 minutes. Add jalapeno and red peppers. Cook for another 5 minutes.
Add flour and Essence and stir well. Cook for two minutes, stirring often. Turn down heat to medium low and add the half & half. Cook for another 5-10 minutes, careful not to scorch. Add more half & half if the sauce is too thick.
Place two cakes on warmed plate, cover with sauce and garnish with FRESH CILANTRO!
Give leftovers to your friends!

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