Charleston Shrimp Patties

I discovered an old cookbook in Charleston during a visit with our great friend Wickie last year.  Two Hundred Years of Charleston Cooking was printed in 1930, and contains a fascinating collection of low-country family recipes from antebellum Carolina.  Here, adapting and utilizing updated kitchen equipment, is a recipe for fresh shrimp in its purest form.

  • 1 cup of cooked, shelled shrimp
  • 3 slices of bread, crusts removed
  • 2 tablespoons of butter, melted
  • 1/4 teaspoon of mace
  • Sea salt and freshly ground black pepper to taste

Lightly chop the shrimp in a food processor.  Moisten the bread and squeeze dry.  Crumble into the shrimp and fold in the butter and spices.  Hand-mold into silver-dollar size patties about one inch thick.  Saute in butter until both sides are brown, or alternatively, place on a buttered cookie sheet and oven-bake at 350 until golden brown.

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1 Comment

  1. Glad to see you online again


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