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SHRIMP FRITTERS
Source: Emeril Live
Makes about 2 dozen

2 tablespoons vegetable oil
1/2 cup chopped onions
Essence
1 pound large shrimp, peeled, deveined, and cut into 1/2-inch pieces
1 tablespoon chopped garlic
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
Salt
Cayenne pepper
3 1/4 cups flour
1 tablespoon chopped parsley
Solid vegetable shortening for deep-frying

Heat the oil in a skillet over medium-high heat. Add the onions. Season with Essence. Saute for about 3 minutes, or until slightly wilted.

Season the shrimp with Essence. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Stir in the garlic. Remove and set aside to cool.

Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix.

Heat the shortening to 360 degrees F.

Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence.

To serve, spoon a pool of the mayonnaise in the center of each plate. Arrange the fritters around the sauce. Pile the herb salad in the center of the sauce. Serve warm.

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SHRIMP FRITTERS
Source: Diana Rattray
Makes about 2 dozen small fritters

3 tablespoons butter
1 pound medium shrimp, peeled and deveined
4 green onions, finely chopped (include tops)
1 bell pepper, seeded and finely chopped
1 small hot or mild chile pepper, seeded and finely chopped
2 cups mashed potatoes
2 eggs, beaten
salt and pepper, to taste
1 cup fine dry bread crumbs
vegetable oil, for deep frying

Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside.

Add the green onions, bell pepper and chile pepper to the butter remaining in the skillet. Saute over medium heat until vegetables are just softened, about 3 minutes.

Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls.

Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours.

Heat oil in a deep fryer or heavy pot to about 360 degrees.

Fry the balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve immediately.

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SHRIMP FRITTERS
Source: The Crafty Granny's Family Cookbook

1 egg
1 cup cooked rice
1 cup raw shrimp
1/2 cup flour
1/2 cup green onions, cut fine
1/4 cup milk
2 teaspoons baking powder
1 medium garlic clove, minced
salt and pepper

Beat egg well, add remaining ingredients. Mix well and drop by teaspoon into deep hot fat. Fry till golden brown. Good with seafood gumbo, or just by itself.

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SHRIMP FRITTERS

1/2 cup onion; finely chopped (1 medium)
1 clove garlic, minced
2 tablespoons cooking oil
1 (8 ounce) can tomatoes, cut up
1 (4 ounce) can green chile peppers
3/4 teaspoon salt, divided use
1/8 teaspoon pepper
3 large eggs, separated
2 tablespoons unbleached flour
1 (4 1/2 ounce) can shrimp, drained, chopped
vegetable oil for frying
Green Chile Peppers should be rinsed seeded and chopped.

In a saucepan, cook onion and garlic in the 2 Tbsp of vegetable oil until the onion is tender.

Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm.

Meanwhile, beat the egg whites until stiff peaks form and set aside.

Beat the egg yolks and remaining 1/4 tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp.

In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F Spoon the shrimp mixture into the hot oil using 2 Tbsp for small fritters or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling.

Serve hot with the tomato sauce.