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 oilMethod:
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
canapesandchocolate.com 
They look so yummy!
Thank you – have a Happy New Year!
The pictures make my mouth water . . . I need to go eat my boring breakfast now.
Ha! After I posted this last night I went and made a batch – am having them for lunch today. 🙂
Happy New Year Carolyn!!
So WONDERFUL! Must make this!
Thanks Cindy, let me know how they turn out. Happy New Year!
Those were sooooooooo good. Thanks for bringing them at Christmas!
Jude
Thanks Jude!
The shrimp fritters will make a great appetizer especially with your aioli.
Thanks Karen!
You have some wonderful recipes on your site. Glad I found it. 🙂
Thank you – I just visited your site and saw you had a recipe from Boston Cooking School Cookbook. This was my Mom’s bible – if we had a question on cooking something she sent us to “The Boston” to look it up! I love the variety of recipes on your site, in particular the sausage rolls. Am now following you!
The Fannie Farmer’s cookbook has changed over the years. I like my mum’s better than the current version I have. But it is a good cookbook to reference.
I shouldn’t have read about the Shrimp fritters, they look really delicious and I am now really hungry.
That’s okay – you can make a batch very quickly! Thanks Maria for stopping by my blog!
This sounds perfect for a holiday appetizer and you aioli the perfect accompaniment.
Thanks – I am partial to Aioli and use this same recipe with chicken and filet sole. Thanks for visiting!
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