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SHRIMP CAKES:.
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Toss the shrimp with 1 tablespoon of the Essence.
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Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
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Place the food processor bowl and blade in the refrigerator to chill.
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Heat the oil in a large skillet over medium-high heat.
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Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
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Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
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Remove from the heat and spread on a plate to cool completely.
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Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
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Add the egg white and process for 5 seconds.
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With the machine running, add the heavy cream through the feed tube in a steady stream.
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Transfer to a large bowl.
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Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
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Form into 8 cakes.
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In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
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In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
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One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
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Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
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Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
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Remove and drain on paper towels.
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ROASTED SHRIMP SAUCE:.
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Heat the oil in a large, heavy pot to smoking over high heat.
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Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
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Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
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Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
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Add the brandy and cook for about 15 seconds.
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Add the water and cook until the pan is almost dry, 15 to 30 seconds.
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Add the cream and cook until reduced by half, about 7 minutes.
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Remove from the heat.
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With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
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Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
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Place over medium heat and whisk in the cold butter 1 piece at a time.
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To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
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Garnish with fresh parsley leaves and lemon juice if desired.
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Serve imediately and E N J O Y!
