Serves 4
35 min
Crispy Potato Patties with Creole Shrimp
Recipe GLPRc4d1c1d21df065
Golden-fried potato patties topped with a vibrant Creole shrimp medley. Crispy exterior gives way to creamy mashed potato centers, while the shrimp sauce features fresh vegetables, diced tomatoes, and authentic Creole seasoning with a touch of Louisiana heat.
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Ingredients
3 cups Cold, leftover mashed potatoes
1 Large egg, beaten
½ cup Plain dried breadcrumbs
2 Large celery stalks, finely diced
1 Small bell pepper, finely diced
4 Cloves garlic, minced
1 tablespoon Vegetable oil for forming patties
½ cup Vegetable oil for frying
2 teaspoons Salt-free Creole seasoning
1 can (14.5 oz) Canned diced tomatoes
1 pound Shelled, deveined shrimp
2 teaspoons Louisiana-style hot sauce
Green onions, sliced
Directions
Combine cold mashed potatoes with beaten egg and breadcrumbs in a large bowl. Season with 1 teaspoon of the Creole seasoning and mix until just combined. Lightly oil a work surface and your hands.
Divide the potato mixture into 8 equal portions. Form each into a patty about 3 inches in diameter and 1/2 inch thick. Place patties on a parchment-lined plate and refrigerate while preparing the shrimp.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the potato patties in the oil in batches without crowding. Fry until golden brown and crispy, approximately 3 to 4 minutes per side. Transfer to a paper towel-lined plate and keep warm.
In the same skillet (after draining excess oil), cook diced celery, bell pepper, and minced garlic over medium heat until softened, about 3 minutes, stirring occasionally.
Add the canned diced tomatoes (with juice) and remaining 1 teaspoon Creole seasoning to the vegetables. Simmer for 2 minutes to blend flavors.
Increase heat to medium-high and add the shrimp to the tomato mixture. Cook, stirring frequently, until shrimp are pink and opaque and reach an internal temperature of 160°F, approximately 4 to 5 minutes.
Stir in Louisiana-style hot sauce. Taste and adjust seasoning as needed.
Place 2 crispy potato patties on each serving plate. Top with the Creole shrimp mixture and garnish with sliced green onions. Serve immediately.
