MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chamorro Shrimp Patties Categories: Seafood, Vegetables, Chilies, Dairy Yield: 24 patties MMMM--------------------PEPPERY VINEGAR SAUCE------------------------ 1/3 c White balsamic vinegar 1/3 c Ketchup 1 1/2 ts Granulated sugar 1/4 c Water 1 pn Salt 1 pn Cayenne pepper; or more 1/2 ts Fresh ground black pepper MMMMM-------------------------FRITTERS------------------------------- Oil; for frying 1 lb Raw U-30 shrimp 1/4 c Celery; minced fine 1/2 c Carrots; shredded 1 c Canned corn niblets; drained 1/2 c Frozen peas; thawed 1 lg Egg 3/4 c Evaporated milk 1 c A-P flour 1/8 ts Cayenne pepper 1/2 ts Celery salt 1 ts Salt 1 ts Fresh ground black pepper 2 ts Baking powder For the pepper sauce, mix all ingredients in a small bowl. Set aside. Fill a deep heavy pot with about 6" of the oil. A Dutch Oven works great for this. Heat the oil to 350°F/175°C and hold at that temperature. Peel, de-vein and coarsely chop the shrimp but leave some bigger pieces. In a medium to large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine. In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder. Stir to combine then stir into the wet mixture. Once the oil is hot, using a #40 scoop (2 tb/30 ml/1 oz), 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 . Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides. After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels. Once oil is back to temperature, cook remaining fritters. Our batch made 24 fritters. Serve hot with the Peppery Vinegar Sauce. Serves 8 (3 fritters each) RECIPE FROM: https://www.afamilyfeast.com Uncle Dirty Dave's Archives MMMMM