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Categories:
shrimp shrimp bread crumbs POUPON mayonnaise green onions garlic Creole seasoning mustard sauce garlic oil bourbon POUPON Creole seasoning butter
Viewed: 6 - Published at: 6 years agoIngredients
- Shrimp Cakes
- 2-1/4 qt. cooked cleaned shrimp, chopped
- 1 qt. sourdough bread crumbs
- 1-1/2 cups GREY POUPON Bistro Sauce
- 3/4 cup KRAFT Signature Mayonnaise
- 1/3 cup green onions, finely chopped
- 1/4 cup minced garlic
- 1/4 cup Creole seasoning
- Creole Mustard Sauce
- 6 Tbsp. minced garlic
- 2 Tbsp. oil
- 1-1/2 cups bourbon
- 1/2 cup GREY POUPON Classic Dijon Mustard
- 2 Tbsp. Creole seasoning
- 1-1/2 cups half-and-half
- 1 tsp. TAPATIO Hot Sauce
- 1-1/2 cups butter
Method
- Shrimp Cakes: Mix all ingredients.
- Shape into 48 patties (or 8 patties for trial recipe), using about 1/4 cup of the shrimp mixture for each patty.
- Cover and refrigerate until ready to cook.
- Creole Mustard Sauce: Saute garlic in hot oil in large skillet 1 to 2 min.
- or until tender.
- Reduce heat to low; gradually stir in bourbon.
- Continue cooking 1 min.
- or until bourbon is burned off.
- Stir in mustard and seasoning until well blended.
- Add all remaining ingredients except the Shrimp Cakes and butter; cook until thickened, stirring constantly.
- For each serving: Cook 2 Shrimp Cakes in 1 Tbsp.
- butter 2 min.
- on each side or until done.
- Serve each cake topped with a heaping tablespoon of the Creole Mustard Sauce.
