Almond-Crusted Shrimp Patties
Submitted by: ZAN BROCK
Chopped shrimp, summer squash, egg, cheese and seasonings are formed into patties, coated with nuts, fried, and served with a sweet-sour sauce.
Ingredients
- 1/4 cup seasoning blend (onions, peppers, celery and parsley)
- 1/4 cup butter
- 3 cups shredded summer squash
- 2 eggs, divided
- 2 Tablespoon sour cream
- 1 pound cooked shrimp, chopped
- 1 cup shredded cheese
- 1/4 teaspoon seasoning salt
- 1 teaspoon each white pepper, summer savory, and thyme (or to taste)
- 1/2 cup heavy whipping cream
- 3 cups ground almonds
- Vegetable oil for shallow-fat frying
- Sweet and Sour Sauce:
- 1/2 cup sugar-free ginger ale
- 1/2 teaspoon soy sauce
- 1 Tablespoon spicy brown mustard
- 1/2 teaspoon onion powder
- 1 teaspoon wine vinegar
- 1/2 teaspoon pineapple flavoring
- 1/2 teaspoon sherry flavoring
- 1 teaspoon brown sugar Splenda
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Method
Saute seasoning blend in butter in a 10-inch nonstick skillet. Cook until tender. Stir in squash; saute until tender. Remove from heat. Add 1 of the eggs, the sour cream, shrimp, cheese, and seasonings. Stir until well mixed. Shape into patties, using about 1/2-cup mixture each. Beat remaining egg and cream together. Dip patties first in ground almonds, then in egg mixture, and then again in almonds. Pour about 1/2-inch of oil into a heavy 10-inch skillet. Heat oil to 375 degrees. Fry patties in hot oil until golden brown, turning once. Drain on paper towels. Combine sauce ingredients in a small saucepan and bring to a boil. Drizzle sauce over shrimp patties just before serving.
Notes: You can make smaller fritters and serve as an appetizer, if desired.
Number of Servings: about 4
Submitted by: ZAN BROCK ( See all of ZAN BROCK Recipes )
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