Shrimp Gumbo Fritters Recipe

Ever wondered how to cook a leek? This recipe gives you one way – saute it and fry it in breadcrumbs with a bunch of other yummy-licious ingredients. 

These shrimp gumbo fritters remind me of classic southern comfort food. Maybe it is the bold creole seasoning. Maybe it’s the crispy fried exterior. Or maybe it’s just the word “gumbo.” But eating these just tastes comforting. 

Keep in mind, these fry best when they spend at least an hour in the freezer after being rolled in balls.  You can even leave them overnight. So do a lot of the prep work the night before, and you have a super quick meal ready the next day. 

Shrimp Gumbo Fritters

2015-03-08 16:01:35

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Ingredients

1. 2 Cans Chicken Broth
2. 1 onion, chopped
3. 1 Leek, chopped and rinsed
4. 4 Tbsp. Butter
5. 4 Clove Garlic, minced
6. 2 teas. Salt
7. 1 teas. Black Pepper
8. 1 ½ Cups Rice, uncooked, short grain works best but not required
9. ½ Cup White Wine
10. 1 Red Bell Pepper, finely chopped
11. 1 Green Bell Pepper, finely chopped
12. 2 teas. Creole Seasoning
13. 5 Green Onions, finely chopped
14. 1 Can (4.25 oz.) Tiny Shrimp, found near the canned tuna
15. ¾ Cup Flour
16. 4 Eggs, beaten
17. 2-4 Cups Panko Bread Crumbs
18. Oil for frying

Instructions

1. In a small sauce pan over medium low heat bring the Chicken broth to a simmer.
2. In a large pan or Dutch oven over medium high heat sauté the Onion and Leek in 2 Tbsp. of Butter until soft and translucent, 8-10 minutes.
3. Add the Garlic, 1 teas. Salt, ½ teas. Pepper and Rice and sauté an additional 2- 3 minutes.
4. Add the wine and stir until all liquid is absorbed.
5. Add ½ cup of hot Chicken broth to the rice and stir continuously until all liquid is absorbed, repeat a ½ cup at a time until all the broth is added, basically making a risotto.
6. Spread out on a baking sheet to allow it to cool rapidly, set aside.
7. In the pan you just used over medium high heat sauté the peppers with the remaining 2 Tbsp. of Butter until soft, 4-6 minutes.
8. Add the Creole seasoning and the can of Shrimp, do not drain, and cook until the shrimp is warmed through and most of the liquid has cooked off. Remove from heat.
9. Add the rice back into the pan and stir to combine. Don’t worry if you don’t see the shrimp, they should basically disintegrate but add loads of flavor. Season to taste for Creole seasoning, Salt and Pepper.
10. Take 1-2 tablespoons of the mixture and form into a ball. It won’t really roll, just lightly toss them between your hands until ball shaped, gently place back on the pan you just used to cool the rice on.
11. Place in the freezer at least 1 hour to overnight.
12. Set up a dredging station, first is the Flour with 1 teas. Salt and ½ teas. Pepper. Second is the 4 Eggs. And last is the Panko Crumbs. Lightly dust with Flour, dip in egg until completely coated, coat with Panko.
13. Deep fry at 350˚ until deep golden brown, 5-7 minutes keep a close eye on the temperature and adjust accordingly. Drain on paper towels or a paper grocery bag.
14. Serve immediately or keep warm in a 200˚ oven for 30-45 minutes.

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