Mama's Blue Shrimp Patties
Submitted by samantha
Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese aren’t your typical crab cakes with a different protein. Mama’s version starts with a thick, creamy sauce (butter, flour, milk) that gets loaded with chopped boiled shrimp, green onions, lemon juice, and just enough hot sauce to wake things up.
Beau monde seasoning (a celery salt blend) adds savory depth, though you can sub celery salt in a pinch. The mixture gets shaped into patties, dredged in Italian breadcrumbs, and fried until crispy and golden on both sides.
Serve them hot with extra lemon wedges and tartar sauce for a coastal Carolina kind of supper.
Pro Tips
- Boil and chill the shrimp ahead of time so they’re cold when you mix them into the hot sauce
- Make the white sauce thick (it needs to hold the patties together, not run everywhere)
- Chill the formed patties for 30 minutes before frying if they seem too soft to handle
- Use Italian-seasoned breadcrumbs for extra flavor in the coating
- Fry in oil heated to 350°F (test with a breadcrumb, it should sizzle immediately) for crispy exteriors and hot centers
Ingredients
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.
Melt butter in a heavy saucepan over a low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in green onions and next 6 ingredients.
Combine shrimp, egg, ½-cup breadcrumbs, and sauce mixture. Shape into 4 patties; dredge in remaining crumbs. Pour oil to depth of ½ inch into a skillet. Fry in hot oil until golden, turning once. Drain.
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