Shrimp and Black-eyed Pea Cakes Chef Brent Applewhite, Courtesy Louisiana Cookin' Deep-fried shrimp stuffed cakes with a rémoulade sauce. Ingredients 2 packages jalapeño hush puppy mix 1 pound small cooked shrimp, roughly chopped 3 tablespoons pickled jalapeño peppers diced 2 cans black-eyed peas with juice 4 strips fried bacon roughly chopped Salt and pepper to tasteLouisiana-style hot pepper sauce, to taste Rémoulade Sauce 1 cup mayonnaise 2 tablespoons chopped celery 1 teaspoon minced garlic 2 tablespoons chopped green onions 3 tablespoons ketchup 3 tablespoons Creole mustard 1 teaspoon hot pepper sauce salt and pepper, to taste Directions Mix all ingredients until smooth. Refrigerate at least 2 hours to make forming cakes easier. Form into 2x2-inch flat cakes and place into 350ºF oil. Deep-fry or pan-fry approximately 3 to 4 minutes or until golden brown. Serve with rémoulade sauce. Rémoulade Sauce In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!