shrimp fritters

While at the Henderson Family Union last weekend I got a request for a shrimp fritter recipe.  I went to my favorite grocery store and found jumbo head and shell on shrimp for less than $8.00 per pound.  You can’t believe how excited I got. I bought 1-pound of shrimp and rushed back home to make my special shrimp fritters. I serve this dish with homemade spicy tartar sauce, pasta tossed in a creamy Alfredo and roasted Brussels sprouts.


1 pound jumbo head and shell on shrimp, peeled and deveined, 2 quarts water, 1/2 medium onion, 1 carrot, 1 celery stalk, 2 garlic cloves, 1 bay leaf, 1/2 cup shrimp stock, 3 tablespoons butter, 1/2 cup pancake mix, 2 eggs, beaten, 1/2 cup grated Gruyere cheese, 1 tablespoons chicken bouillon, 1/2 tablespoon black pepper, oil for frying..

Peel and devein shrimp; roughly chop.  Rinse the shrimp heads and shells under cold water and put them and 2 quarts of the water, onion, carrot, celery, garlic and bay leaf into a heavy stockpot.  Bring to a rapid boil, reduce heat to a simmer and cook for 30 to 45 minutes. Drain the stock and return 1/2 cup of stock to the pot.  Bring to a boil add butter, when the butter melts add the pancake mix and whisk together till you have a smooth batter. In a heavy skillet add 3 inches of oil for frying.  Insert a wooden spoon into the oil; the oil will bubble around the stick part of the spoon when the oil is hot enough for frying. When the oil is ready for frying drop a heaping tablespoon of the shrimp batter into the oil and deep fry. The fritters are done when they float to the top and are golden brown on all sides.  Remove from the oil and drain.

Okay now, Cousin makes these fritters and let me know how they came out.

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