Tuesday, October 28, 2014

Crispy Potato Patties with Creole Shrimp

Here is another recipe from my "Good Housekeeping" November 2014 issue. I made this recipe just how it is in the magazine. I cut everything in 1/2 since I was only making it for the two of us.  

Printable Version
3 cups cold leftover mashed potatoes
1 large egg, beaten
1/2 cup plain dried bread crumbs
2 large stalks celery

1 small green or red pepper
4 cloves of garlic 
1 Tablespoon plus 1/2 cup vegetable oil
2 teaspoons Creole seasoning
 1 can (14oz) diced tomatoes
1 pound large (16-20 count) shelled, deveined shrimp
2 teaspoons Louisana-style hot sauce
Sliced green onions, for garnish
1. Form potatoes into patties. Brush tops with egg and sprinkle with 1/2 of bread crumbs, pressing to adhere. Turn patties over and repeat on other side. Place patties on large platter and freeze 20 minutes. Meanwhile, chop celery, bell epper and garlic.
2. In 4 quart saucepan, heat 1 tablespoon oil on medium-high heat. Add celery, pepper, and Creole seasoning. Cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add garlic. Cook 2 minutes, stirring. Add tomatoes. Heat to simmering. Reduce heat to maintain simmer. Simmer 10 minutes, stirring occasionally.
3. While sauce simmers, in 12-inch skillet, heat 1/2 cup oil on medium-high heat until hot but not smoking. Add potato patties to pan. Cook 2-3 minutes per side or until golden brown, adjusting heat as necessary. Transfer to paper towel lined platter.
3. To saucepan, add shrimp and hot sauce. Cook 5 minutes or until shrimp are opaque throughout and cooked, stirring occasionally. Serve shrimp mixture over potato patties; garnish with green onions.

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