Preheat a large saute pan over medium-high heat. Place 2 tbsp butter, 1 tbsp olive oil, onion, celery, peppers, cilantro, capers, hot sauce, worcestershire sauce, Old Bay, salt and pepper and saute for approx 15-20 minutes until all vegetables are soft. Cool to room temperature.**
In a food processor, pulse the shrimp, on and off, until finely chopped. Add to a large bowl. Add the bread crumbs, mayo, mustard and egg substitute. Mix well. Cover and chill for about 1/2 hour (or in freezer for 15 minutes). Shape into 8 large cakes.
Heat the butter and olive oil for frying over medium heat. Preheat large saute pan over this heat. Add shrimp cakes and cook, 4-5 minutes on each side, until browned. Drain on paper towels, keep warm in a 250°F oven, if necessary.
Serve over pasta or soft grits (or polenta).
NOTES : Risa's notes:
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