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:
* I used large shrimp, so I used almost a pound.
** If you don't have a lot of time to refrigerate, freeze the mixture for about 15 minutes. It should be cool enough to handle.
Also, You can form the shrimp cakes earlier and refrigerate them until cooking time.
I adapted this recipe from The Barefoot Contessa Cookbook, one of the best books in the world. Such great recipes. Simple, basic yummy fare.

From: RisaG, Adapted from The Barefoot Contessa Cookbook
Risa's Food Service
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Mon, 13 Aug 2001