Wednesday, July 24, 2024
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Dave Bates — obituary

BATES, David Merrill With heavy hearts the family...

For sale: Martin D35 guitar

This is a very nice 1990 Martin...
LivingFood and DrinkSpicy Shrimp Patties

Spicy Shrimp Patties

by Susan Hanna

This tasty recipe from NYT Cooking is a perfect weeknight supper. Combine shopped raw shrimp with onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic and dried spices. Form into patties. Heat oil in a skillet and fry the patties for 3 or 4 minutes a side. Serve with chutney.

Serves 4.

Avoiding Additives and Preservatives

I used frozen shrimp (thawed) with only salt added as a preservative. Panko breadcrumbs are usually additive free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. President’s Choice mango chutney is additive free. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

  • 1 pound (454 g) shrimp, shelled, deveined and roughly chopped
  • 1 small white onion, finely chopped
  • 2 tablespoons (30 ml) chopped cilantro
  • 2 Thai green chiles, finely chopped
  • 1 large egg, beaten
  • ¼ cup (60 ml) plain breadcrumbs
  • 1 teaspoon (5 ml) ginger paste or freshly grated ginger
  • 1 teaspoon (5 ml) garlic paste or freshly grated garlic
  • ½ teaspoon (2.5 ml) mild red chile powder
  • ½ teaspoon (2.5 ml) cumin powder
  • ½ teaspoon (2.5 ml) garam masala
  • ¼ teaspoon (1.25 ml) turmeric powder
  • 1 teaspoon (5 ml) fine sea salt
  • ¼ cup (60 ml) neutral-tasting oil
  • Mint or mango chutney, for serving

Preparation:

  1. In a medium bowl, combine the shrimp, onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until blended. Form patties about 2 inches (5 cm) in diameter and 1 inch (2.54 cm) thick and set aside (to form the patties more easily, you can pack the mixture into a ¼ cup/60 ml measure).
  2. Heat oil in a medium skillet on high for 30 to 45 seconds. Working in batches to avoid overcrowding the skillet, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel. Serve with mint or mango chutney.

From NYT Cooking

Related

FOLLOW US

Latest

From the Archives