Shrimp Fritters with Poblano Cream Sauce

Crispy shrimp fritters loaded with shrimp, red bell pepper, and corn served with a creamy poblano sauce are the ultimate appetizer.

I love incorporating shrimp into my recipes. Born and raised on the Texas coast shrimp I grew up with access to the juiciest, plumpest gulf coast shrimp.

Sautéed, fried, or stuffed shrimp is the perfect canvas for spices and sauces. My homemade shrimp fritters recipe is so easy to make and taste so good with my poblano cream sauce.

These Shrimp Fritters are crispy on the outside, and soft and fluffy on the side. Loaded with red bell pepper, onion, and corn these fritters can easily be prepared the day before and fried off before guests arrive.

TIPS ON MAKING Shrimp Fritters with Poblano Cream Sauce

To make the shrimp fritters we start by Sauté onion and bell pepper in butter until tender, this mixture once cooled will flavor our cornmeal dough.  Gently fold in shrimp and corn – try not to overmix the dough as this results in a tough fritter. Place in the fridge to chill at least for 30 minutes or overnight, covered. Chilling the dough helps stiffen the dough making it easier to drop by the spoonful and keep their shape when frying.

When frying the fritters into the oil, be sure to not overcrowd the pan. You want to make sure to leave space around the fritters so you can easily flip them, fry evenly and so they will not stick together.

Before we fry the fritters line a baking sheet with paper towels and Pre-heat oven to warm. Place fried fritter son baking sheet to drain and keep warm in oven until you have fried all fritters.

Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce.

For this recipe, I collaborated with Minerva Dairy to feature their Sea Salt butter. 

At Minerva Dairy, they are obsessed with making the perfect butter. The Minerva team eats, sleeps, and dreams butter! Can you believe they have been crafting butter for 125 years!

Minerva butter is 85% butterfat butter is richer, creamier, and more flavorful than anything you have had before, taste the difference of what butter should be from America’s oldest family-owned creamery.

Their motto is “There’s not much in life that can’t be made better with butter.”

Find Minerva butter here or have Minerva butter shipped directly to your home here.

How should I store the butter?

Store our butter in its packaging to protect it from absorbing flavors from other foods. We recommend eating our butter at room temperature to fully appreciate the complex flavors and make it easier to spread. Keep a portion of your butter in a butter dish on the counter or on the dinner table, while the rest remains in the refrigerator. Then, as you use the butter at room temperature, replace with the portion that is refrigerated. As the butter in the refrigerator nears its best-by date, relocate it to the freezer to extend its shelf-life.  

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Shrimp Fritters with Poblano Cream Sauce

Crispy shrimp fritters loaded with shrimp, red bell pepper, and corn served with a creamy poblano sauce are the ultimate appetizer.

Author: Vianney Rodriguez

Ingredients

• For shrimp fritters:
• 2 tablespoons Minerva sea salt butter
• ½ cup finely diced onion
• 1/4 cup finely diced red bell pepper
• ½ cup cornmeal
• ½ cup flour
• 2 teaspoon baking powder
• ¼ teaspoon garlic powder
• 1 egg
• ½ cup milk
• ½ pound shrimp coarsely chopped
• ½ cup frozen or canned corn kernels thawed & drained
• 1 teaspoon salt
• Lime wedges
• Cilantro for garnish
• For Poblano Cream Sauce:
• 2 tablespoons Minerva sea salt butter
• 1/2 small onion chopped
• 1 poblano chile chopped and seeds removed
• 1 clove garlic minced
• 1/3 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. For the fritters:
2. Heat butter in a large skillet over medium-high heat. Sauté onion and bell pepper until just tender, remove from heat and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk.
3. When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes.
4. Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360°F. In batches, drop batter by tablespoon into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried.
5. Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce.
6. For the poblano cream sauce:
7. Heat butter in a large skillet over medium-high heat. Sauté onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through.
8. Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.