This was one of my contributions for appetizers this Christmas Eve. They went quickly – so assuming they were well received. I love shrimp and if you add some onion and garlic to it, and then fry it, I love it even more! Will be looking to add more fruits and vegetables to my diet in 2013, but for the next few days till the end of 2012 I am concentrating on foods that I really, really like! So before I change my ways for 2013 I will make these again for New Years Eve – only more, lots more.
~~ Get out your “fish cutting board” and chop the raw shrimp.
~~ On different cutting board, chop the green onions, using both green and white portions.
~~ Toss chopped shrimp into bowl and add 1 egg.
~~ Now add the chopped green onion. The rest of ingredients including flour.
~~ Drop shrimp fritters into pan and cook till golden brown on both sides
~~ Drain them on paper towels and then add to a pan and cover with aluminum foil to keep warm.
~~ Upclose and personal from the shrimp fritter’s perspective!
~~ Arrange on a plate with the Aioli in a glass container in center of plate.
~~ I can almost taste them.
Ingredients:2 pounds shrimp (fresh and uncooked) 3/4 cup flour 1 whole egg 1 clove garlic, finely chopped 4 green onions, chopped 1 Tbl butter 1 tsp salt Vegetable oil
Peel and devein the shrimp, or pay a few dollars more per pound and the man in the Fish Department does it for you (I do it myself). Chop the raw shrimp, place in a bowl, add egg, green onion, chopped garlic, salt, and softened butter. Mix it well. Add the flour - mix again.
Heat up the frying pan and add 1″ of vegetable oil – I used a cast iron skillet. Drop the shrimp fritters by scant tablespoons into the hot oil – about 4 or 5 to a batch – don’t crowd them.
Drain on paper towels – blot, then add to a baking sheet and cover with aluminum foil to keep warm. Place on serving platter – add Aioli sauce in center and serve while hot. Like now. If you wait too long they will start to turn soft – they still taste great but I like the crispy texture of fried food to be crispy which means serve immediately after it is plated.
Aioli Sauce:1 cup mayonnaise (Best Foods preferred) 1 Tbl chopped chives 1 Tbl chopped parsley 1 chopped dill pickle (small) 6 drops of Tabasco 2 tsp capers, chopped 1 Tbl catsup 1 tsp creamed horseradish Zest of one small lemon 2 tsp of fresh lemon juice Pinch of salt Add all of the above ingredients together – whisk it a bit and pour into serving dish. Serve with the hot shrimp fritters.
Yield: 36 shrimp fritters