Cousin Cheryl’s Shrimp Cakes
Number of Cakes Varies
Wine Pairing: Chardonnay or Sauvignon Blanc
3 Lbs. Gulf Shrimp
1 Stick of Butter
5 Garlic Cloves, minced
1 Medium Sweet Yellow Onion, diced
1/2 Cup Diced Celery
1 Bunch of Green Onions, chopped (white and green parts)
2 Tablespoons Tony Chachere’s Original Creole Seasoning (or to taste)
Salt & Pepper to taste
Place the Shrimp in the food processor and pulse until Shrimp is in small pieces.
Melt butter in a skillet; add the garlic, yellow onion, celery, green onion, Creole Seasoning, salt and pepper.
Sauté until the vegetables are tender. Allow to cool and adjust Creole Seasoning, salt and pepper to taste.
Mix the cooled vegetables into the shrimp. Flour your hands. The mixture will be quite sticky.
Form between 1/3 cup to 1/2 cup of the mixture into balls and then flatten into patties.
Refrigerate for at least an hour.
Heat vegetable oil in a skillet and fry each cake for approximately 30 seconds on each side or until golden brown.