Shrimp Cakes With Roasted Shrimp Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 1/2 tablespoons paprika

1 large egg white, very cold

1 tablespoon dried thyme

1/4 teaspoon fresh lemon juice, optional

1/2 cup chopped yellow onions

1/8 teaspoon cayenne pepper

1 teaspoon finely chopped fresh parsley leaves

1 tablespoon cayenne pepper

2 large eggs

1/2 cup green onions, chopped, green tops only

1 teaspoon minced garlic

1 pound large shrimp, peeled, deveined, cut into 1/2-inch pieces

2 teaspoons fresh lemon juice

4 cups shrimp shells and heads

1/2 cup water

4 tablespoons cold butter, cut into pieces

1/8 teaspoon cayenne

2 tablespoons brandy

1/4 cup cold heavy cream, very cold

1 teaspoon finely chopped fresh basil leaves

1 tablespoon dried oregano

1/4 cup vegetable oil plus 1 tablespoon, divided

1 teaspoon tomato paste

3 cups heavy cream

1/4 cup chopped green bell peppers

2 tablespoons olive oil

3 tablespoons plus 1 teaspoon Emeril's Original Essence or Creole Seasoning, divided, recipe follows

1/4 teaspoon plus 1/8 teaspoon salt

1 cup dried fine bread crumbs

1 teaspoon Emeril's Kick It Up Red Pepper Sauce

1 tablespoon black pepper

2 tablespoons garlic powder

Roasted Shrimp Sauce, recipe follows

1/4 cup chopped fresh parsley leaves, for garnish

1 tablespoon Dijon mustard

2 tablespoons salt

1 teaspoon chopped garlic

1/4 cup chopped celery

1 tablespoon onion powder

1 1/2 teaspoons paprika

1 teaspoon Worcestershire sauce

1/4 cup chopped carrots

1 cup all-purpose flour

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