Shrimp Patties
1 Tbsp unsalted butter
3/4 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp. salt
3/4 tsp. cayenne pepper
2 pounds medium shrimp, peeled, deveined and chopped
2 tsp. chopped garlic
1/4 cup chopped green onions
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup all-purpose flour
2 tsp. Creole seasoning
2 Tbsp water
1/4 cup vegetable oil
In a large skillet, melt the butter over med. heat. Add the onions and celery,
bell pepper, salt and cayenne. Cook, stirring until soft for about 6 minutes.
Add the shrimp and cook stirring for 3 minutes. Transfer the mixture to a large
mixing bowl and let cool slightly. Add the garlic and green onions, 2 of the
eggs and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal
portions and form into patties. Put the flour into a shallow bowl and season
with 1 tsp. Creole seasoning. Put the remaining bread crumbs and the remaining 1
tsp. Creole seasoning into a shallow bowl. Put the beaten egg in another shallow
bowl add the water and beat lightly. Heat the oil in a large skillet over med.
heat (may use 2 skillets). Dredge each patty first in the flour, then in the egg
mixture, then in the bread crumbs, turning to coat completely, shaking off any
excess. Cook patties in oil until lightly browned about 5-6 minutes on each
side. Drain on paper towels. To serve, you can put them on hamburger buns spread
with tarter sauce, lettuce and tomato.