Grandma Susie’s Shrimp Cakes
Golden, light and delicious, these shrimp cakes were always synonymous with fond Christmas Eves past when I was a child and now I keep them on the rotation for a quick meatless meal. Served with freshly squeezed lemon, lemon aioli, or Sriracha sauce, these are sure to be a family favorite.
Ingredients
- 5 large eggs
- 1 pound of shrimp, shelled, deveined and coarsely chopped
- 2 small onions, diced
- 3 scallions, finely chopped
- 4 celery stalks, diced
- 1 cup of all purpose flour
- 1 cup of whole milk
- 1 heaping teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 3 cloves of garlic, minced or 1 1/2 teaspoons of garlic powder
- Vegetable oil, enough to cover the bottom of a large frying pan
Instructions
- Clean and devein shrimp on both sides. Bring to a quick boil and drain, then run under cold water to cool and then dry thoroughly with paper toweling and chop into small pieces. Set aside until the batter is made.
- In a large mixing bowl, combine the flour, baking powder, milk, eggs, salt, pepper and garlic. Mix thoroughly with a rubber spatula. Add the shrimp, onions, scallions, and celery and mix until all ingredients are well combined.
- In a large frying plan, on medium to high heat, add the vegetable oil until the oil is hot. Drop the batter by tablespoons into the oil and cook a couple of minutes, flipping once until golden brown and puffed on both sides, about 6 minutes total.
- With a slotted spoon, remove the cakes and place on a tray lined with paper towels to blot off the excess oil. When all the shrimp cakes have been cooked and drained, they can be kept warm in the oven covered with aluminum foil until ready to serve.
