By North Star



Ingredients.

1 Tbsp unsalted butter
3/4 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp. salt
3/4 tsp. cayenne pepper
2 pounds medium shrimp, peeled, deveined and chopped
2 tsp. chopped garlic
1/4 cup chopped green onions
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup all-purpose flour
2 tsp. Creole seasoning
2 Tbsp water
1/4 cup vegetable oil

In a large skillet, melt the butter over med. heat. Add the onions
and celery, bell pepper, salt and cayenne. Cook, stirring until
soft for about 6 minutes. Add the shrimp and cook stirring for 3
minutes. Transfer the mixture to a large mixing bowl and let cool
slightly. Add the garlic and green onions, 2 of the eggs and 1 cup
of the bread crumbs. Stir to mix well. Divide into 8 equal portions
and form into patties. Put the flour into a shallow bowl and season
with 1 tsp. Creole seasoning. Put the remaining bread crumbs and
the remaining 1 tsp. Creole seasoning into a shallow bowl. Put
the beaten egg in another shallow bowl add the water and beat
lightly. Heat the oil in a large skillet over med. heat (may use
2 skillets). Dredge each patty first in the flour, then in the egg
mixture, then in the bread crumbs, turning to coat completely,
shaking off any excess. Cook patties in oil until lightly browned
about 5-6 minutes on each side. Drain on paper towels. To serve,
you can put them on hamburger buns spread with tarter sauce, lettuce
and tomato.