Dicing the ingredients well will help these patties form easier and stay together.  Remember you are forming cakes not making a stew!  Combining the ingredients thoroughly will help too!

1 pound shrimp, shelled, finely diced
1 7.5 ounce package cornbread mix
½ cup celery, finely diced
1/3 cup onion, finely diced
2 teaspoons Old Bay seasoning
1 teaspoon salt
¼ cup mayonnaise
1 whole egg
1 additional egg’s white
cooking oil spray

Cook the cornbread according to directions in a 8” pan.
Turn out cornbread and let cool to reduce moisture.
In a large bowl crumble the cornbread well by hand or fork.
Add the diced celery, onion and shrimp to the cornbread.
Stir together, mashing with a fork.
Add the seasonings and mayonnaise and mix well.
Separately mix the eggs and then add, mixing well.
Heat a skillet to medium-high.
Spray with oil.
Form patties using 1/3 cup of the mixture.
Cook 5-6 minutes.
Spray w/ oil before turning for 3-4 minutes more.

Makes 12

Whether it’s called “Lowcountry Boil” or named after another locale, most boils have the same traditional ingredients.   And don't forget - the more shrimp the better!


4-5 pounds of shrimp, uncooked, unshelled
4 tablespoons Old Bay seasoning
1 tablespoon salt
2 pounds small red potatoes, washed
1 ½ pounds smoked sausage
1 package 24 frozen mini corn ears, thawed


Fill a large stock pot with at least 6 quarts of water.
Add the Old Bay and salt and bring to a boil.
Meanwhile quarter the potatoes.
When the water boils cook the potatoes for about 20 minutes.
(until they are mostly but not completely cooked.)
Meanwhile slice the sausage into 1 1/2" - 2" slices.
Lower the heat to a simmer and add the sausage and corn.
Cook for 10 more minutes.
Add the shrimp and cook about 5 more minutes.
(or until shrimp are done.)


Serves 10

Wrapping egg rolls is easy to do and the directions are often on the wrapper packages (or you can google).   Look in the produce section for the wrappers.   We baked ours for less fat and less fuss.

1 ½ lbs shelled shrimp, cooked, chopped
1 16 oz package tri-color slaw
½ cup teriyaki sauce
1 teaspoon salt
2 teaspoons garlic powder
1 package 20 egg roll wrappers
Cooking oil spray

Chop any big pieces in slaw package.
Heat skillet over medium-high.
Spray skillet generously with cooking oil.
Add slaw mix and stir, cooking until soft (10-12 minutes).
Add teriyaki sauce and cook until sauce mostly absorbed.
Add shrimp and stir, cooking until shrimp are done.
Strain if necessary so that mixture is not soggy for wrappers.
Spray a cookie sheet with oil.
Roll egg rolls using approx 2 heaping tablespoons of mixture per roll.
Place the egg rolls on the cookie sheet and spray tops with oil.
Cook at 400 degrees for 10 minutes.
Turn over and cook for 4-5 minutes longer or until desired crispness.

Serve with a sauce of your choice.

Makes 20

Eggs Benedict is a classic breakfast of poached eggs served over English muffins with Hollandaise sauce.   This includes directions for the sauce or you can use a store bought sauce. This is a great recipe for using up smaller                                                      shrimp.

1 ½ cups shelled, cooked small shrimp2 whole English muffins
4 whole eggs
1 teaspoon vinegar
1 stick butter
2 egg yolks
¼ teaspoon salt
½ lemon

Poach the four eggs.  Poaching involves bringing water to an almost-boil in a skillet then adding a teaspoon of vinegar before gently adding each egg.  Have each egg already cracked into a cup or small bowl and ease it into the water.  With a spoon gather the whites around each egg yolk, cut off the heat, cover and let cook 4-5 minutes.  Remove with a slotted spoon to a plate to drain off excess water.

Meanwhile toast the 2 muffins.

AND meanwhile make the Hollandaise sauce.
     Gently melt the butter in a small pot so as not to sizzle or burn.
     In a blender blend the two yolks and salt on a low speed.
     Have the juice of half a lemon squeezed and ready.
     Pour the melted butter  into the blender while on low speed. 
     Immediately add the lemon juice.
     Blend thoroughly for a minute and let set up a little.

Divide the shrimps into four equal servings.

ASSEMBLE:
Top ½ a muffin with almost all of its share of shrimp.  Top with an egg, then the remaining share of its shrimp and drizzle with a share of the Hollandaise sauce.

Makes 4, serves 2