These shrimp cakes can be pan fried. When I made these cake, I rolled into a thickness to great to finish on top of the stove. To complete the cooking so that they were completely done, I was instructed by our chef instructor to finish cooking in a moderate oven.To accompany the cakes, a tomato cream sauce was created as seen opposite of the cakes in this picture. A stock was made with the shrimp shells for this sauce. Heavy cream with brandy and other addtional ingredients finish this appetizer.
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