Shrimp Cake Chef Chuck Harris Chef Chuck Harris of the Spindletop Steakhouse created this as one of dishes at the 2009 Great American Seafood Cook-Off. Ingredients 4 oz Olive Oil 1 oz Shallot finely diced 1 cup Risotto 3 1/2 cups Shrimp stock 10 16/20 count Shrimp cleaned & diced 3oz Andouille sausage finely diced Blackening seasoning (Tex Joy) - to taste 1 oz Butter 1 oz Parmesan 3/4 cups Flour seasoned with salt & pepper 1/2 cup eggs wash 1 cup Panko Directions In 3oz of heated olive oil in a large sauté pan or pot sweat shallot, garlic and celery. Add Risotto and stir until grains are coated with oil. Slowly add stock remembering to stir often. In separate sauté pan add remaining olive oil sautéed diced shrimp and Andouille sausage. Risotto should be creamy but al dente, fold in butter, parmesan, shrimp and sausage. Add Blacking season to taste. Spread shrimp and risotto cake mix out on to sheet pan and place in refrigerator to cool. Once cooled enough to handle form into cakes. Dredge Cakes in flour then egg wash and then panko. Fry in oil at 350 degrees until golden brown and hot in center. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!