Shrimp Cakes

Doing it JustLikeGranny style

Shrimp Cakes

• 1 LB Defrosted Jumbo Shrimp, Detailed & Minced

• 1 Stalk of Celery, Minced

• 2 Cloves of Garlic, Minced

• 1 Small Sweet Onion, Minced

• ⅓ Red Bell Pepper, Minced

• ⅓ Yellow Bell Pepper, Minced

• ⅓ Green Bell Pepper, Minced

• 1 TBSP Creole Seasoning

• 2 C. Panko Bread Crumbs

• ¼ C. Self-Rising Flour

• 2 TSP Black Pepper

• 1 TBSP Dried Parsley

• 1 Large Egg, Whisked

• 2 TSPS Butter, Salted

• 2 TSPS Olive Oil

Preparation

1. Mince your bell peppers, onion, celery and garlic and sauté until fragrant and translucent in the butter and olive oil.

2. Sprinkle a little Creole seasoning on the vegetables as they sauté.

3. Mince your shrimp, they should already be cooked.

4. Add to a bowl with the egg and mix well. Add the flour, a little black pepper, Creole Seasoning, sautéed vegetables and ½ C. panko mix to the bowl.

5. Mix well, but do not over mix or the cakes will be hard.

Remoulade Sauce

• 1 ½ C. Mayonnaise

• ¼ C. Stone Ground Mustard

• 1 TSP Pickle Juice

• 1-3 TSPS Creole Seasoning

• 2 TBSPS Brown Sugar

• 1 TSP Hot Sauce

• 1 TBSP Sweet Paprika

• 3 Cloves of Garlic, Minced

• 2 TSPS Grated Horseradish

Mix all together, preferably in a food processor. Place in a bowl or squirt bottle. Store in the fridge until ready to use. Serve and enjoy!