Chamorro Shrimp Patties

Ingredients

• 1/3 cup white balsamic vinegar
• 1/3 cup ketchup
• 1 1/2 teaspoons granulated sugar
• 1/4 cup water
• Pinch of kosher salt
• Pinch of cayenne pepper, or more if you like it spicy
• 1/2 teaspoon freshly ground black pepper
• Vegetable or canola oil, for frying
• 1 pound raw shrimp, at least 25-30 per pound in size
• 1/4 cup celery, minced fine
• 1/2 cup carrots, shredded
• 1 cup canned kernel corn, drained
• 1/2 cup frozen peas, thawed
• 1 whole egg
• 3/4 cup canned evaporated milk
• 1 cup all-purpose flour
• 1/8th teaspoon cayenne pepper
• 1/2 teaspoon celery salt
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons baking powder

Instructions

1. 1

   For the pepper sauce, mix all ingredients in a small bowl. Set aside.

2. 2

   Fill a deep heavy pot with about six inches of the oil. A Dutch Oven works great for this. Heat the oil to 350 degrees F and hold at that temperature.

3. 3

   Peel, devein and coarsely chop the shrimp but leave some bigger pieces.

4. 4

   In a medium to large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.

5. 5

   In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder.

6. 6

   Stir to combine then stir into the wet mixture.

7. 7

   Once the oil is hot, using a one ounce ice cream scoop (#40 scoop), scoop about 12 fritters into the hot oil making sure you give them a nudge with a strainer or tongs so they float and don’t stick to the bottom.

8. 8

   Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.

9. 9

   After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.

10. 10

    Once oil is back to temperature, cook remaining fritters. Our batch made 26 fritters.

11. 11

    Serve hot with the Peppery Vinegar Sauce.