Yesterday my husband and I made a wonderful dinner together.
Our menu included Shrimp Cakes with Red Pepper Sauce,
Focaccia Bread, and Pear Cobbler.
The recipe for the Shrimp Cakes is from Wolfgang Puck.
Shrimp Cakes with Sweet Red Pepper Sauce
Sweet Red Pepper Sauce
5 tablespoons unsalted butter
1/2 of each medium (about 4 ounces) red and yellow pepper, cored,
seeded and finely diced
1/2 (about 4 ounces) red onion, finely diced
2 cloves garlic, smashed and peeled
1/2 cup dry white wine
1 cup heavy cream
1/2teaspoon finely chopped jalapeno chilli
1 teaspoons of each chopped fresh chives, chopped fresh dill, chopped Italian parsley
Leaves from 2 springs of thyme
freshly ground white pepper.
1 cup breadcrumbs
1 cup ground almonds
1/2 medium red bell pepper, cored, seeded
and finely diced.
1/2 medium yellow pepper, cored, seeded
and finely diced.
1/2 red onion, finley diced
Leaves from 2 sprigs fresh thyme
1 tbp of dill, parsley, chives
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tbs. vegetable oil to cook in
To make the Red Pepper Sauce:
InstructionsIn a 10-inch skillet, heat the olive oil. Sauté the diced red pepper, onion, garlic and jalapeno until the onion is translucent and the peppers are tender, 8 to 10 minutes. Add herbs and cook a few more minutes. Deglaze with white wine and cook until only 3 tbsp of liquid remain. Pour in the cream and bring to a boil. Pour the contents of the skillet into a blender and puree until smooth.
To make the Shrimp Cakes:
Saute the diced red and yellow peppers and onion until the onion is translucentand the peppers are tender. Transfer peppers and onion to a bowl to cool.
Stir in the chives, dill, Italian parsley, thyme, salt and cayenne pepper.
Stir in the egg and 1/2 cup each of breadcrumbs, and 1/2 finely ground almonds.
Gently fold in the shrimp meat. Mixture will be lumpy. Divide the mixture into 12 and shape into small cakes.
Combine the remaining 1/2 cup each breadcrumbs and ground almonds on a flat plate. Dip both sides of each crabcake into the mixture and coat well. Place on a tray and refrigerate, covered, for 1 to 3 hours.
When ready to serve melt the butter and vegetable oil in a large skillet. Over medium high heat sauté half the cakes until golden brown, about 4 minutes on each side. Transfer to drain on paper towels. Keep warm in oven at 200 degrees F. If necessary use additional oil and cook remaining cakes