Cast-Iron Pan-Fried Gulf Shrimp Breakfast Patties

Instructions

1. 1

   Place 1/2 lb Gulf shrimp, peeled and deveined into a food processor and pulse until it forms a sticky paste. This will act as the binder for our patties without needing heavy fillers. Turn out the paste into a medium mixing bowl. On a cutting board, roughly chop the remaining 1/2 lb Gulf shrimp, peeled and deveined into small, pea-sized chunks and add them to the bowl.

   5 min

   Tip: Leaving half the shrimp chunky ensures you get that beautiful, sweet snap of real Gulf shrimp in every bite.

2. 2

   To the shrimp mixture, add 2 tbsp fresh sage, finely chopped, 3 scallions, finely chopped, 1/4 cup fine yellow cornmeal, 2 tsp fish sauce, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with a spatula or your hands until thoroughly combined. Form the mixture into 4 equal-sized round patties, about 1/2-inch thick.

   5 min

   Tip: Wet your hands slightly with cold water before forming the patties to prevent the shrimp paste from sticking to your fingers.

3. 3

   Place the formed patties onto a parchment-lined plate or tray and place in the refrigerator to chill.

   15 min

   Tip: Chilling is crucial. It gives the cornmeal time to hydrate and helps the patties hold their shape when we pan-fry them.

4. 4

   While the patties are chilling, gently warm the 1/4 cup hot pepper jelly in a small saucepan over very low heat just until it becomes slightly loose and spreadable. Set aside.

   3 min

   Tip: If your jelly is extremely thick, add a tiny splash of warm water to help it loosen up.

5. 5

   Heat a large cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. Once the butter starts to foam and turns slightly nutty, carefully lay the chilled shrimp patties in the skillet. Pan-fry undisturbed for 3 to 4 minutes until a gorgeous, golden-brown crust forms.

   4 min

   Tip: Don't touch them once they hit the pan! Let that cast-iron do the heavy lifting to build the crust.

6. 6

   Carefully flip the patties and cook for another 3 minutes on the second side until crispy and cooked through. Transfer the cooked patties to a warm plate and cover loosely with foil.

   3 min

   Tip: Shrimp cook fast—they are done when the center is opaque and firm to the touch.

7. 7

   Reduce the skillet heat to medium-low. Add the remaining 1 tbsp unsalted butter directly into the savory, shrimp-infused pan drippings. Crack the 4 large eggs into the skillet. Fry for 3-4 minutes, spooning the pan drippings over the egg whites, until the whites are set but the yolks are still runny.

   4 min

   Tip: Frying the eggs in the leftover seasoned oil and butter adds an incredible depth of flavor.

8. 8

   Plate one warm, crispy shrimp patty per person. Top or serve alongside one of the fried eggs, and finish the plate with a generous dollop of the warmed pepper jelly. Serve immediately.

   3 min

   Tip: Break the yolk right over the shrimp patty so it mingles with the sweet and spicy pepper jelly.