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!
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
- 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.