Serves 4
35 min
Crispy Potato Patties with Creole Shrimp
Recipe GLPRf437f1ad1594f1
Golden-fried potato patties served alongside succulent shrimp sautéed in a savory Creole sauce of tomatoes, garlic, and hot sauce. A classic Louisiana-inspired dish combining crispy textures with bold spiced seafood flavors.
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Ingredients
3 cups cold leftover mashed potatoes
1 large egg
½ cup plain dried breadcrumbs
2 stalks celery, finely diced
1 small bell pepper, finely diced
4 cloves garlic, minced
1 tablespoon vegetable oil
½ cup vegetable oil for frying
2 teaspoons salt-free Creole seasoning
1 can (14.5 oz) diced tomatoes
1 pound shelled, deveined shrimp
2 teaspoons Louisiana-style hot sauce
¼ cup sliced green onions
Directions
In a small skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add diced celery, bell pepper, and minced garlic. Sauté until vegetables are softened, about 3 to 4 minutes. Set aside to cool slightly.
In a large bowl, combine the cold mashed potatoes with the cooled vegetable mixture. Add the egg and salt-free Creole seasoning. Stir gently until just combined; do not overmix.
Scoop about 2 tablespoons of the potato mixture at a time and shape into oval patties about ½ inch thick. Arrange on a parchment-lined plate and refrigerate for 10 minutes.
Heat ½ cup vegetable oil in a large shallow skillet over medium-high heat until it reaches 360°F (use a thermometer to check). Working in batches, carefully place potato patties in the hot oil. Fry for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
In the same skillet (you may need to add a little more oil), reduce heat to medium. Add the shrimp and cook for 1 minute until they begin to turn pink. Add the diced tomatoes with their juices and Louisiana-style hot sauce. Simmer for 3 to 4 minutes, stirring occasionally, until shrimp are fully cooked and opaque throughout (internal temperature should reach 160°F).
Arrange the crispy potato patties on a serving platter. Spoon the Creole shrimp mixture over and around the patties. Garnish with sliced green onions and serve immediately.
