Shrimp Fritters

There are always shrimp in my freezer. I buy peeled and deveined shrimp, and prefer 23 – 25 count for their versatility – work well in pasta dishes, nice size for frying and good size for cocktail shrimp (unless you’re making appetizer course cocktails or bloody marys, then you want U12 or larger)

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SHRIMP FRITTERS

There are always shrimp in my freezer. I buy peeled and deveined shrimp, and prefer 23 – 25 count for their versatility – work well in pasta dishes, nice size for frying and good size for cocktail shrimp (unless you’re making appetizer course cocktails or bloody marys, then you want U12 or larger)

 These come together quickly and can be made an hour or so ahead and kept in a 200° oven til ready to serve. Depending on how much time I have, I serve with a Thai sweet chili sauce (Iron Chef has a nice one), or a Cajun Remoulade Sauce (recipe follows).

Shrimp Fritters

There are always shrimp in my freezer. I buy peeled and deveined shrimp, and prefer 23 – 25 count for their versatility – work well in pasta dishes, nice size for frying and good size for cocktail shrimp (unless you’re making appetizer course cocktails or bloody marys, then you want U12 or larger)

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Course: Appetizer

Keyword: shrimp, shrimp fritters

Servings: 30 Small to medium fritters

Ingredients

• 3/4 lb Raw shrimp Peeled and cut into chunks
• 2 Green Onions Thinly Sliced
• 1 Jalapeño Finely Minced
• 2 Garlic Cloves Minced
• 1 1/2 cup Water
• 1 1/2 cup All purpose Flour
• 1 tbsp Unsalted butter
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Eggs

Cajun Remoulade Sauce

• 1 cup Mayo
• 2 tbsp Country Dijon or whole grain mustard
• 1/2 tsp Minced garlic
• 1 tbsp Hot horseradish
• 1 tsp Fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp Smoked paprika
• 1/2 tsp Cajun spice blend
• 1/2 tsp Cayenne pepper (optional for that extra kick)
• 1 tbsp Freshly chopped parsley

Instructions

• Preheat oil to 350°F.Place shrimp, green onions, jalapeño and garlic into a large mixing bowl and toss together and set aside.In a medium sauce pan place water, butter and salt and bring to a boil. Add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes.

  Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape. Once cooled slightly (no more steam coming off mixture) add eggs, one at a time, scraping down the sides of the bowl after each addition. Fold in shrimp mixture and black pepper.

  Heat oil in a medium sauce pan (or use a small frying appliance, like Fry Daddy). Place candy thermometer in pan to measure temperature. Once oil reaches 350°F add tablespoon sized balls of the shrimp mixture and fry for 4 to 6 minutes, flipping halfway if necessary. Be sure not to crowd pan. Drain on a paper towel and season lightly with salt. Serve immediately, or hold in warm oven.
• CAJUN REMOULADE SAUCE

  Combine all in a medium sized bowl and mix til fully incorporated. Refrigerate until ready to use, or serve immediately with fritters.
• CAJUN SEASONING:

  Mix together:

  3 tablespoons smoked paprika

  2 tablespoons kosher salt (I use a coarse grind)

  1 tablespoon black pepper (I use a coarse grind)

  1 tablespoon ground white pepper

  2 tablespoons granulated garlic or garlic powder

  1 tablespoon granulated onion or onion powder

  1 tablespoon dried oregano

  2 teaspoons dried thyme

  1 tablespoon cayenne pepper – adjust more or less to your taste

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