Shrimp Patties Recipe Recipe For Twice

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SHRIMP PATTIES RECIPE WITH AIOLI



Shrimp Patties Recipe with Aioli image

This Shrimp Patties recipe is an appetizer cum a complete meal by itself. Prepared with pan seared shrimp cakes that are slightly crispy on the outside & tender from the inside. Make these easy keto shrimp patties & enjoy them with an irresistible home-made aioli dip.

Provided by Meghna Chakraborty

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 16

1.5 Pounds colossal tiger shrimps (De-shelled, de-veined)
1 cup roughly chopped parsley
1/4 cup Mayonnaise
1.5 tbsp Dijon Mustard Paste
1/2 tbsp Paprika
1 tsp Onion Powder
1 tbsp Minced Garlic
2 medium eggs
1/2 cup Parmesan (or more)
1/2 cup oats flour (or more)
1/4 cup Extra Virgin Olive Oil (For pan frying the patties)
Salt (to taste)
1/2 cup mayonnaise
1/2 tsp Paprika
1 tbsp Dijon mustard paste
1/2 tsp Minced Garlic

Steps:

  • Begin by cleaning & rinsing the shrimps. If using frozen shrimps defrost them & bring them to room temperature.
  • Chop the shrimps to small pieces.
  • Add chopped parsley, mayo, dijon mustard paste, salt, paprika powder, eggs, chopped garlic, onion powder & Oats flour and give everything a good mix.
  • Finally, add the parmesan cheese and mix everything well. If you feel the batter is too slimy add a bit more oats flour to bind it well.
  • Heat your favorite skillet over medium low flame, brush oil or drizzle oil.
  • In the meantime form patty shapes with a scoop of shrimp batter with the help of your palm (you may grease your palms for ease) or scoop out each patty with the help of a cookie scoop. Gently drop them on the hot pan & press them gently to flatten or give a patty shape.
  • Flip sides, cook until golden over medium low or medium heat.
  • When the patty is fully cooked give that char look and add more crispiness by searing them over medium high heat for a couple of mins (both sides).
  • Serve hot!
  • In a clean bowl take mayo and add mustard paste, paprika, salt & chopped garlic. Mix well. Aioli is ready. Serve with the shrimp patties.

Nutrition Facts : Calories 265 kcal, Carbohydrate 15 g, Protein 24 g, Fat 10.5 g, SaturatedFat 1.5 g, Cholesterol 183 mg, Sodium 584 mg, Fiber 0.5 g, Sugar 2 g, ServingSize 1 serving

SHRIMP PATTIES



Shrimp Patties image

These patties are SOOO delicious and simple. Very rich, too! They freeze well before baking. They will be a big hit! Serve as a side or appetizer.

Provided by Kikimony

Categories     < 60 Mins

Time 42m

Yield 75 Patties

Number Of Ingredients 9

1 bunch shallot
2 cans cream of mushroom soup
8 ounces Velveeta cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 lbs shrimp, peeled and deveined
5 (15 count) packages athens mini patty shells
1/2 cup butter
1 tablespoon garlic powder (around)

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.

Nutrition Facts : Calories 38.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 19.5, Sodium 120.1, Carbohydrate 1.4, Sugar 0.4, Protein 2.5

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

SHRIMP PATTY SANDWICHES



Shrimp Patty Sandwiches image

Quite often when we eat at a restaurant, my husband will try something and tell me that I could make it better at home. That was the case with this shrimp patty. It had very few shrimp and needed more flavor. I made some improvements and now it's one my husband's favorites. - Tina Jacobs, Hurlock, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

4 large eggs
4 cans (6 ounces each) shrimp, rinsed and drained, or 2 cups peeled and deveined cooked shrimp (31-40 per pound)
1/2 pound haddock, cooked and flaked
1-1/2 cups pancake mix
2 tablespoons cornmeal
1/2 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 to 4 tablespoons canola oil
8 hamburger buns
Optional: Lettuce leaves, tomato slices, onion slices and Sriracha mayonnaise

Steps:

  • In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs., In a large cast-iron or other heavy skillet, cook patties in oil over medium-high heat until golden brown, 2 minutes on each side. Serve on hamburger buns. Top with lettuce, tomato, onion and mayonnaise as desired.

Nutrition Facts : Calories 425 calories, Fat 11g fat (2g saturated fat), Cholesterol 324mg cholesterol, Sodium 1448mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES



Cheesy Shrimp-Stuffed Twice-Baked Potatoes image

Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!

Provided by Rebekah Rose Hills

Categories     Main Dish Shrimp

Time 2h

Yield 4

Number Of Ingredients 7

4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
⅛ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
½ pound cooked shrimp, peeled and deveined
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
  • Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
  • Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
  • Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
  • Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g

SHRIMP STUFFED TWICE BAKED POTATOES



Shrimp Stuffed Twice Baked Potatoes image

This could be a meal in itself or a side dish. Prep time is for pre-baking the potato and sauteeing the shrimp.

Provided by Punky Julster

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes, then dry them and gently prick with a fork on the sides.
  • Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
  • Place the butter in a large bowl.
  • Remove the potatoes from the oven and slice each potato in half.
  • Gently scoop out the potato and place in the bowl.
  • Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
  • Fold the shrimp and both cheeses into the mixture.
  • Gently stuff the mixture back into the potato shells, making sure not to break them.
  • Pile the mixture as high as you can on top of the potato shells.
  • Sprinkle each potato with cheese and paprika for color.
  • Bake for about 20 to 30 minutes until browned on top.

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