Search It's All Delicious
Can't display this module in this section.Can't display this module in this section.
Past Posts and Recipes
Can't display this module in this section.Can't display this module in this section.
Right here you can...
Subscribe to It's All Delicious here...


Entries in sliders (1)


Lowcountry Shrimp Sliders - getting ready for the season!



It’s time to gear up for shrimp season.  It begins on May 1st.  I’ve written about these little sea jewels before.  Our shrimp are sweet, firm, tender, and local!  Local is the key!  Once you have Lowcountry shrimp you’ll never want to eat a frozen farmed shrimp from places far and away again.  Dare I say, you’ll get selfish about your shellfish - say that three times fast!

  My fish guy, Dave Martin, owner of the Piggly Wiggly in Coligny - now try saying that three times fast after the selfish and shellfish thing.  He gets nothing but fresh local shrimp.  Actually, in my opinion and others, he has best fresh fish on the Island.  Local grouper, corvina, soft shell crabs, flounder, name it.  He carries all the little local fishies swimming in the sea and the store has a quaint beachy feel to it.  Plus, it’s always nice to support our local businesses on the Island and Dave’s Piggly Wiggly in Coligny is one of them.  Check it out! 

Makes 12 appetizer sized sliders


1 lb large shrimp – about 30, peeled and deveined

1 tablespoon ginger puree

2 teaspoons garlic puree

6 green onions, chopped – about 3 inches of the white and light green parts only

¼ cup panko bread crumbs, heaped

1 egg, beaten

1 tablespoon soy sauce

1 ½ teaspoons red pepper flakes

Flour for dredging

Canola oil for shallow frying

Add ½ the shrimp, ginger, garlic, and ½ the onions to the bowl of a food processor.  Pulse until fine – but not pureed.  Add the remaining shrimp, onions, red pepper flakes, soy sauce, egg, and panko.  Pulse until shrimp is chopped and ingredients are blended, scrape down inside of bowl as necessary, do not over process – you want chunks of shrimp not a puree of shrimp.  The mixture will be on the wet side. 

On a baking sheet lined with parchment paper, form the patties then refrigerate for at least 1 hour or until firm.   Heat enough oil to cover the bottom and come about ¼ inch up the sides of a heavy skillet.  Dredge each side of patties in a little flour and fry until golden on each side – about 3-4 minutes in total.  Serve with sweet chili dipping sauce or any other flavor that floats your shrimp boat.