Name: Chamorro Shrimp Patties
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Guam
Ingredients: 1/3 cup white balsamic vinegar; 1/3 cup ketchup; 1½ teaspoons granulated sugar; ¼ cup water; Pinch of kosher salt; Pinch of cayenne pepper, or more if you like it spicy; ½ teaspoon freshly ground black pepper; Vegetable or canola oil, for frying; 1 pound raw shrimp, at least 25-30 per pound in size; ¼ cup celery, minced fine; ½ cup carrots, shredded; 1 cup canned kernel corn, drained; ½ cup frozen peas, thawed; 1 whole egg; ¾ cup canned evaporated milk; 1 cup all-purpose flour; 1/8th teaspoon cayenne pepper; ½ teaspoon celery salt; 1 ½ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons baking powder

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Chamorro Shrimp Patties

These delicious Chamorro Shrimp Patties are soft, fried fritters loaded with shrimp and vegetables, and served with a fantastic peppery vinegar sauce.

Yield: Serves 8

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes

Ingredients

Peppery Vinegar Sauce

1/3 cup white balsamic vinegar

1/3 cup ketchup

1 1/2 teaspoons granulated sugar

1/4 cup water

Pinch of kosher salt

Pinch of cayenne pepper, or more if you like it spicy

1/2 teaspoon freshly ground black pepper

Fritters

Vegetable or canola oil, for frying

1 pound raw shrimp, at least 25-30 per pound in size

1/4 cup celery, minced fine

1/2 cup carrots, shredded

1 cup canned kernel corn, drained

1/2 cup frozen peas, thawed

1 whole egg

3/4 cup canned evaporated milk

1 cup all-purpose flour

1/8^th teaspoon cayenne pepper

1/2 teaspoon celery salt

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons baking powder

Instructions

For the pepper sauce, mix all ingredients in a small bowl. Set aside.
Fill a deep heavy pot with about six inches of the oil. A Dutch Oven works great for this. Heat the oil to 350 degrees F and hold at that temperature.
Peel, devein 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 one ounce ice cream scoop (#40 scoop), 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 26 fritters.
Serve hot with the Peppery Vinegar Sauce.

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Cuisine: Guam Method: fried

Find it online: https://www.afamilyfeast.com/chamorro-shrimp-patties/