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Shrimp Patties With Mirliton Slaw

  • Yield: 4 to 6 servings as an appetizer


  • 1 1/2 pounds medium shrimp, peeled, deveined, and finely chopped
  • 2 large eggs
  • 1 medium onion, minced
  • 6 cloves garlic, pressed or minced
  • 3 tablespoons chopped fresh parsley leaves
  • 3/4 cup fine dry bread crumbs
  • 1 jalapeno or Serrano pepper, seeded and finely chopped
  • 1/2 teaspoon cayenne, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups vegetable or canola oil, for frying
  • Mirliton Slaw


  • Combine all ingredients except the oil in a large bowl and mix thoroughly. Refrigerate until ready to fry.
  • In a large skillet, heat the oil over medium-high heat until very hot but not smoking. Drop the batter by heaping tablespoonfuls into the hot oil and, using the back of a spoon, flatten the mixture slightly. Fry until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and serve immediately.