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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4 Responses to “Peach Cherry Pie with Crumb Topping”

  1. #
    1
    Kathleen — August 11, 2013 at 12:46 am

    I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!

    • beantownbaker — August 12th, 2013 @ 7:40 pm

      So glad you guys enjoyed it!

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    2
    Lisa — July 27, 2014 at 6:59 pm

    Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      So glad you liked this recipe. I’m making it again myself this week.

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