Friday, 13 February 2015

Garlic Shimp Patty in a saffron crust

Juici...and if you don't know, now you know!

The second installment of seafood patty week has arrived. The crustacean we all love, or love to hate. I decided to make a shrimp patty, because the poor excuse for shrimp patties being served around Jamaica need to be taught a few lessons.

Firstly the shrimp patties I have seen use the really small, microscopic, dried shrimp. I always imaged that when ordering a shrimp patty one would see large chunks of real plump shrimp in every bite. Not so, hence I decided that my shrimp patty would be different; I wanted shrimp that you could chew and recognize as a meaty element in the dish.

While I disagree with the use of their “essence of shrimp” I understand their logic. A patty should not have chunks of meat falling out; it should be a uniform creamy consistency. And by nature shrimp is very chunky. This is where the use of heavy cream and some good ole crackers come into play. They act as a binder and texture enhancer to help the shrimp “behave” while in your flaky saffron crust.

As for the saffron crust, it is superb. I have the detailed instructions and ingredients on my post from earlier this week; a coconut fish patty recipe for all the non-shrimp eaters. Although it’s highly unlikely that if you don’t eat shrimp your still reading this post.  In any case, get to some patty making!

Ingredients (Printable ingredients list)

The filling:
1 lb shrimp
½ teaspoon salt (to season shrimp)
¼ teaspoon  black pepper (to season shrimp)
4 tablespoon butter
1 small onion
¼ cup scallion
1 tablespoon thyme leaves
5 garlic cloves
¾ cup heavy cream
¼ cup crackers (crumbs)
½ teaspoon Sugar
¼ teaspoon Black pepper
½ teaspoon Salt (or more to taste)

The crust: Click here

Greedy Tips:
  • Make sure the filling is cold before placing it in the crust
  • The mixture should be creamy and thick due to the crackers and cream. 

Xoxo Greedygirl

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