Chamorro Shrimp Patties Recipes

CHAMORRO SHRIMP PATTIES

Steps:

• Mix all ingredients into a bowl.
• Heat your cooking oil to 350º.
• Drop from spoon into hot oil. Fry til golden.

CHAMORRO SHRIMP PATTIES

Steps:

• For the pepper sauce, mix all ingredients in a small bowl. Set aside.
• Fill a deep heavy pot with about six inches of the oil. A Dutch Oven works great for this. Heat the oil to 350 degrees F and hold at that temperature.
• Peel, devein and coarsely chop the shrimp but leave some bigger pieces.
• In a medium to large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.
• In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder.
• Stir to combine then stir into the wet mixture.
• Once the oil is hot, using a one ounce ice cream scoop (#40 scoop), scoop about 12 fritters into the hot oil making sure you give them a nudge with a strainer or tongs so they float and don't stick to the bottom.
• Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.
• After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.
• Once oil is back to temperature, cook remaining fritters. Our batch made 26 fritters.
• Serve hot with the Peppery Vinegar Sauce.

CHAMORRO SHRIMP PATTIES

Steps:

• 1. combine eggs and evaporated milk in a bowl and beat together.
• 2. Add in flour, baking powder, salt, pepper, garlic powder, and other seasoning and mix.
• 3. Add in shrimp. crab meat (if you're using it), and mixed vegetables and combine.
• 4. Heat oil in a skillet on medium-high
• 5. When the oil is heated, drop large spoonfuls of the batter into the oil and fry until golden. Use a bamboo skewer and poke it through the patty to make sure it's done. If the skewer comes out clean, then it's just right.
• 6. Drain oil over paper towels and serve.

CHAMORRO SHRIMP PATTIES

Steps:

• In a mixing bowl, beat the eggs with the evaporated milk.
• Add the flour, baking powder, and the seasonings. Mix until smooth.
• Add the shrimp and mixed vegetables, combining well.
• Heat oil in a 12-inch skillet to medium heat.
• Drop batter by tablespoonfuls and fry until golden brown.
• I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if needed.
• Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should be done.
• Drain on paper towels.
• Serve at room temperature.