Best 3 Chili Lime Cream Sauce Recipes
Indulge in a culinary journey with our tantalizing Chili Lime Cream Sauce, a symphony of zesty flavors that will elevate your taste buds. This versatile sauce is a perfect complement to a variety of dishes, from succulent grilled chicken to crisp fish tacos, roasted vegetables, and even as a delightful dip for your favorite snacks. It's a symphony of tangy chili, refreshing lime, and smooth cream, striking a perfect balance between spicy and refreshing. With its vibrant green hue and zesty aroma, this sauce is sure to become a staple in your kitchen, adding a burst of flavor to any meal. Dive into the recipes and explore the endless possibilities of this versatile sauce, transforming ordinary dishes into extraordinary culinary experiences.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.
Categories Food Processor Mustard Onion Pepper Appetizer Fry Shrimp Cilantro Bon Appétit Sugar Conscious Pescatarian
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
CHILI-LIME CREAM SAUCE
Categories Sauce Milk/Cream Ginger Pepper Quick & Easy Lime White Wine Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
- Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
- For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 10.4, Cholesterol 102.9, Sodium 543.4, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.4
Tips:
- Choose the right chili peppers: For a milder sauce, use ancho or guajillo peppers. For a spicier sauce, use cayenne or habanero peppers.
- Toast the chili peppers before using them: This will help to bring out their flavor and aroma.
- Use fresh lime juice: Fresh lime juice will give your sauce a brighter, more vibrant flavor than bottled lime juice.
- Add some acid to balance the flavors: A little bit of vinegar or white wine will help to balance the heat of the chili peppers and the richness of the cream.
- Don't overcook the sauce: The sauce should be cooked just until the cream is heated through and the flavors have had a chance to meld.
Conclusion:
This chili lime cream sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for tacos, burritos, enchiladas, and even grilled chicken or fish. The sauce is also easy to make and can be stored in the refrigerator for up to a week. So next time you're looking for a quick and easy way to add some flavor to your meal, give this chili lime cream sauce a try.
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