Shrimp Fritters With Romaine Recipes

Steps:

• Coarsely chop shrimp, set aside.
• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven.
• When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

Steps:

• For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
• For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
• Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
• Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

Steps:

• In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. Remove shrimp as soon as the water starts to boil and set aside the shrimp, saving 1 cup of the cooking water to cool. Once Shrimp is cool, cover and refrigerate.
• Combine the flour, parsley, scallions and pimento pepper a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a consistency like a thick pancake batter. Cover and refrigerate for about an 1 hour.
• Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, mix well.
• Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat. Add about 1 tablespoon of the batter to the oil for each fritter, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
• Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
• Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
• Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, keeping the oil very hot before frying more fritters.
• When all the fritters are fried, arrange them on a platter and serve immediately.

Steps:

• Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
• Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
• Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.

Steps:

• Make sauce:
• Stir together all sauce ingredients in a small bowl.
• Make stir-fry:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

Steps:

• Cook shrimp in butter 2 - 3 minutes.
• Remove from skillet and chop up very small.
• Add onions and peppers to skillet and saute 3 minutes.
• Add onion mixture to potatoes and mix well.
• Stir in eggs then shrimp.
• Stir in enough bread crumbs to make mixture firm.
• Roll potato mixture into balls then roll balls into additional bread crumbs.
• Cover and chill 30 minutes to 4 hours.
• Heat oil in deep fryer.
• Fry balls for about 4 minutes; drain on paper towels.
• Serve immediately.
• Makes 2 dozen small fritters! Enjoy!