Yield: six portions
- 1 c. raw shrimp meat (tails, feet and shells removed and saved)
- 2 each egg whites
- 1/2 c. heavy cream
- 1 Tbsp. parsley, chopped fine
- 2 tsp. salt
- 1 tsp. ground white pepper
- 1 c. shrimp broth
- 1 c. heavy cream
- 1/2 c. tomatoes, skins and seeds removed
- 1/2 c. water, cold
- 1/4 c. cornstarch
- 1/4 c. chopped parsley
- to taste salt
- to taste ground white pepper
- 1/2 c. clarified butter
- Purée shrimp meat and egg whites in food processor until the mixture comes together and becomes smooth. Slowly add the cream in a thin stream, scraping the processor once, until it is completely absorbed.
- Take the shrimp mixture out of the food processor and fold in the parsley and spices.
- Put the broth and cream into a medium saucepot, and over high heat, allow the liquid to come to a boil and reduce by one half. Mix the cornstarch and water together. Whisk in a little at a time until the sauce is thick enough to coat the back of a spoon. Add the parsley and tomatoes, season to taste and hold warm.
- Over medium-high heat, add a little clarified butter to a large sauté pan. When the butter starts to ripple when swirled, add generous tablespoons of the shrimp mixture to the pan, flattening them slightly.
- Allow them to brown lightly on one side, then turn over and repeat the process. The shrimp will be fully cooked when you see moisture seep up through the browned side in the pan. Hold for up to 10 minutes while you complete all the cakes. Serve on a plate with some of the sauce underneath.