Shrimp Patties with Mirliton Slaw

Total Time:
1 hr
Prep:
25 min
Inactive:
30 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds medium shrimp, peeled, deveined, and finely chopped
  • 2 large eggs
  • 1 medium onion, minced
  • 6 cloves garlic, pressed or minced
  • 3 tablespoons chopped fresh parsley leaves
  • 3/4 cup fine dry bread crumbs
  • 1 jalapeno or Serrano pepper, seeded and finely chopped
  • 1/2 teaspoon cayenne, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups vegetable or canola oil, for frying
  • Mirliton Slaw, recipe follows
Directions
  • Combine all ingredients except the oil in a large bowl and mix thoroughly. Refrigerate until ready to fry.

  • In a large skillet, heat the oil over medium-high heat until very hot but not smoking. Drop the batter by heaping tablespoonfuls into the hot oil and, using the back of a spoon, flatten the mixture slightly. Fry until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and serve immediately.

Mirliton Slaw:
  • 2 mirliton, pits removed and julienned

  • Salt

  • 1 red bell pepper, cored and julienned

  • 1 jalapeno, minced

  • 3 green onions, thinly sliced

  • 2 tablespoons chopped fresh parsley leaves

  • 2 tablespoons red wine vinegar

  • Vegetable oil

  • 1 teaspoon sugar

  • Pinch crushed red pepper flakes

  • Salt and pepper

  • Spread the mirlitons in 1 layer in a strainer set over a bowl and sprinkle with salt. Let sit until they release some of their water, about 20 to 30 minutes.

  • Combine the drained mirlitons, bell pepper, jalapeno, green onions, and parsley. In a separate bowl, whisk together the vinegar, oil, sugar, and red pepper flakes. Pour the dressing over the mirliton and mix well. Adjust seasoning, to taste, with salt and pepper.


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