Exploring new types of cuisine is one of the joys of cooking. Whether you’re a fan of spicy Indian food or partial to French fare, chances are the journey to finding your favorite flavors will be both enjoyable and insightful, teaching you a little something about history along the way.
Take this recipe for “Shrimp Potato Patties” from “Eula Mae’s Cajun Kitchen” by Eula Mae Doré and Marcelle R. Bienvenu. This dish, which works as both a main course and a side dish, can be traced to Acadians who ventured to Louisiana in the late 18th century. While that was a long time ago, the recipe is just as delicious today as it was then.
Shrimp Potato Patties
Ingredients: Makes about 2 dozen
6 medium-size red potatoes,
peeled and quartered
1⁄2 cup (1 stick) butter
1 cup finely chopped yellow
1⁄4 cup chopped celery
1⁄2 cup seeded and chopped red
1⁄2 cup seeded and chopped green
1⁄2 cup seeded and chopped
yellow bell peppers
3⁄4 teaspoon salt
1⁄4 teaspoon cayenne
1⁄4 teaspoon freshly ground black
1⁄4 teaspoon Tabasco brand
2 pounds medium-size shrimp,
peeled, deveined and coarsely
ground in a food processor
2 large eggs, well beaten
1⁄4 cup chopped freshly parsley
1⁄2 cup peanut oil
1⁄2 cup all-purpose flour
1. In a large saucepan, boil the potatoes in lightly salted water to cover until fork tender. Remove from the heat and drain. Transfer them to a large mixing bowl and mash with a fork. Let cool.
2. Melt the butter over medium heat in a medium-size skillet. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and Tabasco, and cook, stirring, until soft, about 5 minutes. Add the shrimp and cook, stirring until they turn pink, about 3 minutes. Remove from the heat and let cool for about 5 minutes.
3. Combine the shrimp mixture with the potato mixture. Add the eggs and parsley and mix well. Let cool for 10 minutes.
4. Heat the oil in a large skillet over medium heat.
5. Form the shrimp mixture into patties, using 1⁄4 to 1⁄2 cup of the mixture, depending on what size you desire, and pat lightly with the flour. Cook two to three at a time in the hot oil until golden brown, about 3 minutes on each side. Drain on paper towels. Serve hot.
Chalk Hill Chardonnay
Chalk Hill — California
Fried food calls for a white wine. We went with the chardonnay from the Sonoma Valley of California. It has the right amount of acidity and intensity that won’t over power the meal.
Of course, the best pairing is one of your own choosing. Let us know what you think by reaching out to us on Facebook at TheSpot518.com. Please share what pairings you ultimately went with.