RCI-SN.002.0267.001
Shrimp Patties
Shrimp Patties from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- carnation evaporated milk2 cans
- 1 cup
- 5 cups
- 2 tsp
- 1 bag
- box of frozen Shrimp1 unit
- 1 medium
- tbs. garlic powder1 unit
- salt1 unitpepper, Tabasco to taste
Method
1
Thaw the frozen shrimp under cold running water until completely thawed, then pat dry with paper towels and chop into small pieces.
2
Dice the medium onion into small pieces and set aside with the thawed shrimp and mixed vegetables.
3
In a large mixing bowl, whisk together 6 eggs, 2 cans of evaporated milk, and 1 cup of water until well combined.
4
Add 5 cups of flour, 2 tsp baking powder, and 1 tsp garlic powder to the wet mixture and stir until just combined, creating a thick batter.
5
Fold the chopped shrimp, diced onion, and mixed vegetables into the batter, mixing gently until evenly distributed.
6
Season the batter with salt, pepper, and Tabasco sauce to taste, stirring well to incorporate the seasonings.
7
Heat oil in a large skillet or griddle over medium-high heat until shimmering.
3 minutes
8
Drop spoonfuls of the batter onto the hot skillet, flattening each patty slightly with the back of the spoon to form round, even cakes about 3-4 inches wide.
9
Fry the patties for 4-5 minutes until the bottom is golden brown, then carefully flip using a spatula.
5 minutes
10
Fry the other side for another 4-5 minutes until golden brown and cooked through.
5 minutes
11
Transfer cooked patties to a paper towel-lined plate to drain excess oil, and repeat with remaining batter.
12
Serve the shrimp patties warm as an appetizer or main dish, optionally with a dipping sauce of choice.