Crispy Potato Patties with Creole Shrimp

Name: Crispy Potato Patties with Creole Shrimp
Total time: 35 min
Yield: 4
Cuisine: Creole
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

Recipe GLPRc4d1c1d21df065

Creole

Main Course

35 min

431 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

This dish plays to Charlotte strengths: shrimp from the coast nearby, creole seasoning stocked everywhere, and quick weeknight prep that holds true at 35 minutes once potatoes are ready. The real cost driver is shrimp at roughly $8–10 per pound, pushing the cost per serving to around $4–5 depending on size and sourcing; all other ingredients are pantry staples at Harris Teeter, Food Lion, Walmart, or ALDI. The caveat is that leftover patties crisp poorly when reheated, so plan this as a same-night meal for four, and note that canned tomatoes plus hot sauce can lean sharp—a squeeze of lemon helps. The dish suits a family that moves fast and tolerates a bit of heat.