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Shrimp Cakes & Sauce Louis

Shrimp Cakes & Sauce Louis

Brad Miller, chef and host of “Food Truck Nation” joins Debbie in the kitchen to make a crispy and delicious recipe!
Ingredients for Shrimp Cakes
  • ¼ Large Red Bell Pepper, small dice
  • 2 Tbsp. Basil, chopped fine
  • ¼ Large Red onion, small dice
  • 1 Lemon Juiced and Zested
  • 1 Tablespoon Chives, minced
  • 1 ½ teaspoons Garlic, minced
  • 1 ½ teaspoon Tabasco
  • 2# Raw Shrimp
  • 1 Tablespoon Fish Sauce
  • 1 ½ teaspoons Shrimp Paste
  • ¼ teaspoon Salt
  • Pinch of ground black pepper
  • 1 cup Mayonnaise
  • 6 Cups Panko, divided
Ingredients the Sauce Louis
  • 1 Cup Mayonnaise
  • 2 ¼ teaspoons Worcestershire Sauce
  • 2 ¼ teaspoons Chive, minced
  • 1 Tablespoon + ½ teaspoon Lemon Juice
  • 1 scant teaspoon Garlic, minced into a paste
  • 1 Tablespoon Tarragon, finely chopped
  • 2 Tablespoons Ketchup
  • 1 pinch Black Pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Directions:
Yields 24 pieces


For the Shrimp Cakes:
1. Preheat 3” of frying oil in a heavy-bottomed pot to 375° F.


2. Preheat oven to 450° F.


3. In a food processor, puree the shrimp, shrimp paste and fish sauce in batches until slightly chunky but mostly smooth. Then transfer to a metal bowl for mixing. Use an ice bowl under it to keep cold.


4. Mix all ingredients EXCEPT PANKO together thoroughly.


5. Once incorporated add 3 cups of panko slowly into the mix.


6. Refrigerate for 45 mins.


7. On a scale, portion 1.3-ounce shrimp balls, then lay in a large baking dish filled with the remaining panko.


8. Coat each shrimp ball evenly with panko.


9. Form shrimp balls into medium tall cakes.


10. Place on a parchment lined sheet pan.


11. Fry the shrimp cakes, in small batches, for 3 minutes at 375° F.


12. Remove from the oil and drain onto a paper towel-lined sheet pan.


13. Then bake in the oven for 5 min at 450° F.


14. Serve hot!


For the Sauce Louis:
1. Combine all ingredients and whisk together until smooth.


For the Garnish:
1. Place a few tablespoons of Sauce Louis onto a plate.


2. Set four Shrimp Cakes over the sauce.


3. Gently toss the shave fennel, parsley leaves and Piquillo peppers together.


4. Top the shrimp cakes with a small portion of the garnish and finish with a drizzle of basil oil.


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