One Single Cook: 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.