Ingredients
6 oz. large shrimp, peeled and deveined
1 green onion, finely chopped
1/8 C. diced red bell pepper
1 T. finely chopped fresh cilantro or parsley (I used cilantro as I had it on hand to make salsa tomorrow)
1 large egg
1/4 tsp. lemon juice
1/8 tsp. garlic powder
1/4 tsp. chesapeake bay or ole bay seasoning
12 ritz crackers, crushed
1/4 C. plain breadcrumbs
veg. oil for frying
How To Make It:
Roughly chop the shrimp and place in a bowl. Add in the next 9 ingredients and mix well. Heat enough oil in a skillet to cover the bottom of the pan. Drop the shrimp mixture by spoonfuls and pat out a little to flatten. Fry them for about 2 minutes per side, doesn't take long at all, just make sure to adjust the heat so they don't burn. Once they are golden brown, remove them to a paper towel lined plate. Serve with the dipping sauce below or your favorite dipping sauce.
Dipping Sauce
1/4 C. mayo
1 1/2 T. chili sauce
1 tsp. creamy horseradish
Combine in a bowl and chill until ready to serve.
1 green onion, finely chopped
1/8 C. diced red bell pepper
1 T. finely chopped fresh cilantro or parsley (I used cilantro as I had it on hand to make salsa tomorrow)
1 large egg
1/4 tsp. lemon juice
1/8 tsp. garlic powder
1/4 tsp. chesapeake bay or ole bay seasoning
12 ritz crackers, crushed
1/4 C. plain breadcrumbs
veg. oil for frying
How To Make It:
Roughly chop the shrimp and place in a bowl. Add in the next 9 ingredients and mix well. Heat enough oil in a skillet to cover the bottom of the pan. Drop the shrimp mixture by spoonfuls and pat out a little to flatten. Fry them for about 2 minutes per side, doesn't take long at all, just make sure to adjust the heat so they don't burn. Once they are golden brown, remove them to a paper towel lined plate. Serve with the dipping sauce below or your favorite dipping sauce.
Dipping Sauce
1/4 C. mayo
1 1/2 T. chili sauce
1 tsp. creamy horseradish
Combine in a bowl and chill until ready to serve.
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