Chamorroshrimppatties Recipes

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:

• 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.

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.

HARVEST PATTIES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon.
• After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
• Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

SHRIMP PATTIES

Steps:

• Saute shrimp in butter with garlic powder.
• Do NOT drain.
• Add remaining ingredients and stir well until warm and blended.
• Fill patties.
• Bake in 350 degrees for 12 minutes.