For the Caribbean Shrimp Fritters

For the Caribbean Shrimp Fritters

Ingredients:
¼ cup chopped onion
1 garlic clove, peeled and cut in half
½ red pepper, seeded and cut into large chunks
1 cup raw shrimp, peeled and tails removed
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon Old Bay seasoning
½ teaspoon black pepper
¼–½ cup water

Directions:
Peanut oil
For the Spicy Aïoli
1 cup prepared mayonnaise or Basic Aïoli ()
2–3 tablespoons Dijon mustard
2–3 tablespoons lime juice
2 tablespoons raw honey
2–3 teaspoons Old Bay seasoning
To make the Spicy Aïoli: Stir together all the ingredients in a small bowl. Set aside.
To make the fritters: Put the onion, garlic, and red pepper in the blender and pulse several
times.Add the shrimp and pulse another one or two times.
In a medium bowl, lightly whisk the eggs. Add the flour, baking powder, Old Bay, pepper,
and ¼ cup water to make a smooth batter. Fold in the shrimp mixture. If the mixture is too
thick, add a little more water.
Heat several inches of peanut oil in a skillet. Drop tablespoonfuls of the batter into the oil
and fry until golden brown, about 3 minutes each side, moving them around so they don’t
stick to the bottom of the pan. Serve warm with Spicy Aïoli.
Spinach Chicken Enchiladas with Ancho Chile Sauce
serves 4–6
There are several steps to making this dish. You have to make the sauce, then the filling,
and finally assemble the enchiladas. You can always make the sauce a day or two in
advance, or even assemble the whole dish a day or two before you’re serving it. Each
element is important to the whole, and truly worth the effort. This dish is always a crowd-
pleaser. Please note, you can purchase a rotisserie chicken to use in this recipe, or refer to
Chicken Tortilla Soup () for how to poach and shred a chicken.
For the Ancho Chile Sauce