Oh my gosh, these are amazing! All of the goodness that is shrimp gumbo, in deep fried, fritter form! It takes some time to make these, so plan ahead and make sure that you have all of the ingredients on hand before you start. I promise that this one will be worth your time, and everyone will love these shrimp gumbo fritters!
Shrimp Gumbo Fritters
2 Cans Chicken Broth
1 onion, chopped
1 Leek, chopped and rinsed
4 Tbsp. Butter
4 Clove Garlic, minced
2 teas. Salt
1 teas. Black Pepper
1 ½ Cups Rice, uncooked, short grain works best but not required
½ Cup White Wine
1 Red Bell Pepper, finely chopped
1 Green Bell Pepper, finely chopped
2 teas. Creole Seasoning
5 Green Onions, finely chopped
1 Can (4.25 oz.) Tiny Shrimp, found near the canned tuna
¾ Cup Flour
4 Eggs, beaten
2-4 Cups Panko Bread Crumbs
Oil for frying
In a small sauce pan over medium low heat bring the Chicken broth to a simmer.
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.
Add the Garlic, 1 teas. Salt, ½ teas. Pepper and Rice and sauté an additional 2- 3 minutes.
Add the wine and stir until all liquid is absorbed.
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.
Spread out on a baking sheet to allow it to cool rapidly, set aside.
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.
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.
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.
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.
Place in the freezer at least 1 hour to overnight.
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.
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.
Serve immediately or keep warm in a 200˚ oven for 30-45 minutes.