Shrimp and Black-eyed Pea Cakes

Chef Brent Applewhite, Courtesy Louisiana Cookin'

Deep-fried shrimp stuffed cakes with a rémoulade sauce.


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


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.

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