Not going to use the fancy French name for them.
Us Texans call them patties or cakes.
Took two pounds of Texas gulf shrimp and took the shells off and rinsed.
Had a kettle of boiling water going with salt and some sort of Louisiana shrimp and seafood boil.
Dropped shrimp in hot water for about a minute and a half.
Don't want to over cook them.
Took out put in strainer and cooled off with cold water to stop the cooking process.
In the meantime I put one sleeve of Ritz type crackers in the food processor and made a corse meal.
Took out the cracker meal and put in a bag..
The cooled off shrimp.was put in the processor.
Pulsed until chopped up but not over chopped.
You want chunks not mush.
Beat up two jumbo eggs with a fork.
Mixed in the cracker meal and the eggs.
Added some garlic powder and dried onion flakes.
Mixed it all up and put it in the bag I had the cracker meal in.
Off to the refrigerator to get cold.
All bowls and kettles are washed.
When the shrimp is cold I will add chunks of cold butter to the mix and gently fold it in.
No extra salt or other spices are used because I don't want to ruin the shrimp flavor.
Next installment will be cooking the the shrimp.

devein 'em?

Tormato wrote: ↑Sun Aug 15, 2021 4:00 pmdevein 'em?

I use a devieiner and peeler tool.
Then I washed them off well.
As a matter of fact I wash them before I peel them for probably no reason at all but I want to.
These didn't smell fishy anyway.
I can't possibly describe the nasty flavors and smells the cafeteria had when it came to seafood sometimes in Prudhoe Bay.
Think chum bucket.
I only ate it when my chef friend was there.
Now that guy could cook and cared about his products he put out for us to eat.

I have a quarter pound of salted butter cut up into 1/4 inch cubes in the freezer getting ice cold.
The shrimp is ice cold.
I took it out and swished it around in the bag a few times to mix up the flavors.
Thinking seriously about using my lodge cast iron
loaf pan for something.

Now that everything is ice cold you can incorporate the butter cubes and shrimp into one entity without anything getting warm and the butter melting.
Just like a pie crust.
This is back in the bag and into the refrigerator waiting for the next step.

This sounds fabulous. Wish I could taste those shrimp cakes!

Did a trial run on shrimp cake and it was good.
Dipped the cake in egg wash and panko crumbs and pan fried.
On the side I have a big fire roasted red sweet pepper stuffed with the shrimp concoction in the oven at 450f roasting in the Lodge cast iron loaf pan.

The saddest thing was how poorly shrimp were handled where you used to live [mention]worth1[/mention]
We’d get (and still get frozen Sysco and Ben E. Keith foreign farm shrimp 5-10 miles from the gulf). It should have been criminal. Native Texans in general are meat eaters. Appreciation of fresh gulf shrimp wasn’t as developed as it might have been, there are of course exceptions. Things are improving.

Don't know what else a person would ask for.
3 shrimp cakes and a big sweet red pepper with the shrimp concoction baked inside.
Personally stuffed.

When I first saw the picture I thought that you put cheese and tomato sauce on a shrimp cake and I thought Yuk but a stuffed red pepper wounds pretty good. Those shrimp cakes look really good.

worth1 wrote: ↑Sun Aug 15, 2021 3:50 pm Added some garlic powder and dried onion flakes.

I'll have to try this recipe. How much garlic power/onion flakes did you use? Tablespoon each? More? Less? To taste?

[mention]ponyexpress[/mention]
About a tablespoon.
As for the cracker crumbs I won't use as much next time.
Maybe 2/3 a sleeve.

I'll have a squeeze of lemon on that!
Too hot to cook in my house.

Bower wrote: ↑Mon Aug 16, 2021 7:22 pm
Too hot to cook in my house.

That's why I love my "outdoor kitchen" which is 2 Weber gas grills and a Tejas Smoker Camp stove. I use my grills as ovens or grills. Keep the heat and greasy air outside! One of the best things I ever did was to extend my natural gas line outside to the deck. No more propane refills.

ponyexpress wrote: ↑Mon Aug 16, 2021 8:36 pm

Bower wrote: ↑Mon Aug 16, 2021 7:22 pm
Too hot to cook in my house.

One of the best things I ever did was to extend my natural gas line outside to the deck. No more propane refills.

We did the same thing and I love it. When I make fried green tomatoes I do it in a shallow cast iron pan on the grill. I don't like fried food smells in the house.

I also like the fact that if we lose power in a storm we can still cook on the gas grill. We have an underground 1000 gallon propane tank so no worry about running out. We use propane for heat and hot water in the house.

Bower wrote: ↑Mon Aug 16, 2021 7:22 pm I'll have a squeeze of lemon on that!
Too hot to cook in my house.

You wish you'd be saying that in about a month.