Shrimp Cakes with Roasted Shrimp Sauce

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I used cooked shrimp!...left over from a party. Will try it again from scratch, but the results were outstanding. The cakes were firm and substantial and did not turn rubbery. Mixed the cooked shrimp with egg white&cream. Added sauteed veg, spices remaining ingredients and some bread crumbs until I could form nice big baseball size cakes. Rolled in flour, dipped in egg, rolled in bread crumbs with a little corn meal added in and sauteed up in veg oil/butter. OUTSTANDING! I hate wasting good, cooked shrimp that needs to be eaten right away. Lots of shrimp shells in the freezer...will try the sauce next.

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Amazing recipe. I agree with the others; the key to this is that everything has to be cold. I actually boiled my shrimp in crawfish/shrimp boil before and peeled them all. I had no problems with the cakes falling apart... I did keep the battered cakes in the fridge until the second they were ready to go in the pan. I used butter (shame on me mixed with the oil. In New Orleans we have a plethora of 8-10 count fresh shrimp and using those made it easier to peel since there were only 8 shrimp! The heavy cream was a great addition as it made the consistency of the pureed shrimp mixture perfect and bound everything together well. Thanks Emeril!

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I didn't feel like making the sauce, I was really in the mood for crab cakes. These things were righteous! Simple solution to the patty forming issue, throw your mixture into the freezer for fifteen or twenty minutes. And definitely use panko bread crumbs.

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My husband is trying to become the next big chef and this was his first attempt at a difficult recipe. I was worried I would have to lie to him and force a smile as I took my first bite...BAM, the last bite was as great as the first bite. I just ate the last one today (heated in the microwave and it was still very delicious! Emeril has created a monster!!! Thanks!

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The tast and texture of these cakes is outstanding, I ate half of the entire batch last night when I made them. Terrific the next day too!

Must empahsize the coldness of ingredients as being the key to success here - as everyone has noted.

Trying to coat them and when I put them in the pan they still seemed a gloppy mess, but they set up PERFECTLY. I had serious doubts upto the point I turned them over... then I could tell they were going to be OK.
Next time I'll use a large ice cream scoop to get even sized patties.
It's not an easy recipe, but the result is truly a 5 star meal.

Since I don't eat wheat, I used rice flour and commercial gluten free rice crumbs for my flour/egg/breadcrumb - worked out great in the end.

It's nearly impossible to make a good fish cake of any kind without breadcrumbs of some sort, that's why I tried this recipe in the first place. But this cake uses the puree and eggwhite to set up and the resulting texture is just perfect. I can't wait to try and adapt the technique to salmon cakes and crab cakes.

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I actually just cooked this recipe today and although it took me about an hour and a half ( lots of prepping I def. would cook it again! For all the people complaining about the difficutly when shaping these cakes, or the ones who are intested in cooking this recipe, here are some tricks that will make it easier for you to mold the cakes.
* After cooking half the shrimp and veggies in your skillet, drain all remaining juicies with slotted spoon or strainer when transfering to a plate to cool. It will reduce your cooling time and make the final mixture less runny.
* Try putting the entire mixture in the fridge to cool or "set" for a lil bit before molding into patties. I did this and I found it helped a lot.
* Make sure your milk, uncooked shrimp, and egg white are all very cold!
Good luck!

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This is a fantastic dish. If you can buy your shrimp like we do in Houston with the heads on, do so. They add a lot to the sauce. Remove the eyes first. Regarding the other reviews that raise the issue of the cake being delicate - yes it is. You can control that a couple of ways. One - keep everything cold in the fridge. Let the cooked shrimp and veggies cool throughly before mixing in with the mousse. Mix the ingredeints and form into balls (as one reviewer suggested and put in the fridge for 20 min or so to help them set up. Then bread and fry. Secondly, don't add all the cream to the shrimp in the food processor - you want the mousse to be fairly tight. If it is too wet, it will make the cake hard to form. The sauce is fantastic and flavorful. I've made a lot of crab cakes and this is a better deal to me. Besides - shrimp are a lot cheaper than carbmeat.

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This recipe is awesome. I saw the show this morning and decided to dive right in and make this! Its not difficult at all, just alot of prepping. When the family got home, I cooked it and they LOVE IT!!!! thanks emeril : Kim M

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While Emeril did not form the patties during the show as broadcast, he did say several times that they were very fragile, and it was obvious by the way he was handling them that they were fragile. After putting together the ingredients, it was also obvious to me that I could not just slap them together like meatballs. If you work carefully, and follow directions, these will come out just fine. I served them as an appetizer the day before Thanksgiving for a party of 12. Well worth the effort.

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I was worried about these when I saw the prior review stating they were "Shrimp Cakes From Hell". I took that reviewers concern over how to form the cakes into account when I made the recipe. The mixture you end up with, prior to coating with flour, then egg, then bread crumbs, is very very light, so you have to treat them gently. Put a ball of dough into the flour, use just your fingertips, and coat thoroughly with flour, while gently shaping into a patty. Do all 8 (or so cakes in the flour first, setting them gently on a plate. Then, one at a time, dip into the egg mixture, then xfer to the bread crumbs (I used Panko bread crumbs, highly recommend this. Coat heavily with the bread crumbs. At this point, I had a well formed and durable shrimp cake, that cooked up 'golden brown and delicious' (props to AB.

The cakes and sauce were unbelievably flavorful and very rich. I put them on a bed of shredded Napa Cabbage. Having some kind of greens on the bottom really enhances the flavor. Without something like this, they might be too rich.
I will definitely make these again.

Regarding the Shrimp Sauce, I did not have any additional shrimp shells beyond those obtained from the 1lb of shrimp used for the base recipe. I added 5 or 6 good size shrimp, to the shells, cutting them up into small pieces. This was fine. This is a 5 star restaurant class dish. Well worth the effort if you're up for it!