Key West Shrimp Cakes With Cream Sauce
1 lb Tiger Shrimp, frozen and deveined in shell (or peeled, deveined raw shrimp) 2 Whole Key Limes 1/4 Red Pepper 1/4 Yellow Pepper 1 Long Red Finger Pepper (more or less for taste), remove green top 1/4 Medium Red Onion 1 Green Onion 5 Sprigs of Parsley, clean, remove leave and discard stems Juice of 1 Key Lime 2 Whole Eggs 1 teaspoon Whole Grain Dijon Mustard 1 1/2 cups Course Bread Crumbs, from a day old French bread 1/4 cup Whipping Cream Salt and Pepper for taste Olive Oil for frying
Fill a medium-sized pot with water and bring to a boil. Cut 2 whole limes in half, squeeze juice into pot of water and throw in the rinds. Cook shrimp in water for 3-4 minutes, rinse and peel. Place peppers, onions and parsley in the bowl of a food processor and pulse 3 or 4 times for a very coarse chop. Add shrimp, lime juice, eggs, mustard, bread crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped. Form the mixture into 10 patties, about 1/4 cup of mixture for each patty. Fry in 1 inch of olive oil and until golden on both sides. Place on a platter and keep warm in a low temperature oven.