Shrimp Fritters with Blackberry Dipping Sauce

I feel like most of the pink food I’ve been making has been sweet. I wanted to make something savory for a change. These shrimp fritters were AMAZING. They had a great shrimp and garlic flavor without being overly greasy or heavy.

I really enjoyed the Blackberry Dipping Sauce. I loved how the sweetness countered the savory flavors of the fritters. However, Hubby thought the texture was kind of weird. Next time I make this, I’ll definitely puree the dipping sauce so that it has a smooth texture to appease Hubby’s taste buds.

One Year Ago: Cranberry White Chocolate Cupcakes

Shrimp Fritters with Blackberry Dipping Sauce – as seen on Dishing Up Delights – serves 2-4
Printable Recipe

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!


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Ingredients:

For the Shrimp Fritters:
1/2 pound shrimp, peeled, deveined and finely chopped
2 green onions, chopped
2 cloves garlic, minced
1 egg, lightly beaten
1/4 cup panko breadcrumbs
Salt and pepper
Canola oil

For the Blackberry Dipping Sauce:
2 Tbsp mayonnaise
5-6 fresh blackberries

Directions:

To make the Shrimp Fritters:
In a large bowl mix the shrimp, green onions, garlic, breadcrumbs and egg until well combined. Season with salt and a pinch of pepper.

Coat the bottom of a large skillet with oil and heat over medium-low heat. Use a tablespoon or cookie scoop to form small balls of the shrimp mixture, then pat them gently to form cakes. Carefully lower the cakes into the oil and cook for 2-3 minutes per side until golden and the shrimp have cooked through. Drain on towels.

To make the Blackberry Dipping Sauce:
In a small bowl, mix together the mayonnaise and blackberries, smashing the blackberries with a fork. Serve with the shrimp cakes.

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10 Responses to “Strawberry Rhubarb Pie”

  1. #
    1
    Lauren — June 29, 2010 at 11:40 am

    Fantastic job with the lattice top! The pie looks awesome :).

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    2
    Debbi Does Dinner Healthy — June 29, 2010 at 1:25 pm

    It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!

  3. #
    3
    Sherry G — June 29, 2010 at 2:59 pm

    I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!

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    4
    bcallegra — June 30, 2010 at 1:43 am

    Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂

  5. #
    5
    nutmegnanny — June 30, 2010 at 5:40 pm

    Strawberry rhubarb pie is one of my favorites 🙂

  6. #
    6
    Jen — July 3, 2010 at 1:21 am

    Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!

  7. #
    7
    Jenni @ Project Cookie 365 — July 3, 2010 at 3:05 pm

    I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
    Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
    I’ll be using this again and again!

  8. #
    8
    Victoria — March 30, 2011 at 6:39 pm

    can i omit rhubarb and just put strawberries? will it make a difference?

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    9
    beantownbaker — March 31, 2011 at 12:04 pm

    I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.

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    10
    Brian — February 6, 2018 at 7:51 am

    ahh, i can already hear the crunchy sound in my mouth!

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