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BAYOU SHRIMP CAKES WITH FIVE ACCOMPANIMENTS
yield: 15 servings
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| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Shrimp, large, chopped, roughly
|  | 4 lbs.
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| | Egg, whites
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| | 8 ea. |
| | Water chestnuts, drained, chopped
| | 30 oz.
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| | Breadcrumbs, fresh
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| | 4 cups |
| | Soy sauce
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| | 3 Tbsp. |
| | TABASCO® brand Garlic Pepper Sauce
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| | 1/2 cup |
| | Ginger, grated
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| | 2 Tbsp. |
| | Red bell pepper, medium, minced
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| | 1 ea. |
| | Green onions, minced
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| | 6 ea. |
| | Celery, ribs, minced
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| | 4 ea. |
| | Wonton skins, fine julienne
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| | 3 ea. |
| | Canola oil
| | 1 cup
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Thai Red Pepper
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Red pepper, puree
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| | 2 cups |
| | Rice wine, vinegar, or mirin
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| | 1 cup |
| | TABASCO® brand Habanero Sauce
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| | 3 Tbsp. |
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Corn Relish
| | Ingredients | | Weight | | Measure |
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| | Corn, baby, chopped
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| | 2 cups |
| | Green bell pepper, minced
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| | 1 ea. |
| | TABASCO® brand Chipotle Pepper Sauce
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| | 3 Tbsp. |
| | Vinegar, balsamic
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| | 1/2 cup |
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Red Onion Confit
| | Ingredients | | Weight | | Measure |
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| | Red onions, medium, julienne
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| | 5 ea. |
| | Sugar
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| | 1 cup |
| | Cider vinegar
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| | 1 cup |
| | TABASCO® brand Chipotle Pepper Sauce
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| | 3 Tbsp. |
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Cucumber Slaw
| | Ingredients | | Weight | | Measure |
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| | English cucumbers, peeled, shredded
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| | 2 ea. |
| | Red bell pepper, minced
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| | 1 ea. |
| | Honey
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| | 1/2 cup |
| | White vinegar
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| | 1/2 cup |
| | Original TABASCO® brand Pepper Sauce
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| | 2 Tbsp. |
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Asian Sesame
| | Ingredients | | Weight | | Measure |
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| | Soy sauce
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| | 1 cup |
| | Honey
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| | 1/2 cup |
| | Mirin
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| | 1/2 cup |
| | Sherry wine, dry
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| | 1/2 cup |
| | Arrowroot, or cornstarch
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| | 2 Tbsp. |
| | Sesame seeds, toasted
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| | 2 Tbsp. |
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Method
| 1 | | Mix shrimp, egg whites, water chestnuts, breadcrumbs, soy sauce, TABASCO® Garlic Pepper Sauce, TABASCO® Habanero Sauce, TABASCO® Chipotle Pepper Sauce, Original TABASCO® Pepper Sauce, ginger, bell pepper, green onions, and celery. Mix thoroughly. |
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| 2 | | For the Thai Red Pepper, Corn Relish, and Cucumber Slaw, mix ingredients well and reserve cold. |
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| 3 | | For the Red Onion Confit, heat ingredients in a saucepan and reduce by half. Reserve cold. |
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| 4 | | For the Asian Sesame, blend all ingredients (except seeds) well. Stir in seeds slowly and reserve cold. |
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| 5 | | Form shrimp cakes by hand. In a medium saute pan, heat canola oil and pan-fry shrimp cakes until golden brown. |
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| 6 | | To plate, arrange 2 shrimp cakes on plate. Serve with sauces in ramekins and small mound of slaw on plate. Garnish with fried wonton skins. |
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