1 pound shrimp, peeled and deveined
¼ cup Brandy
½ cup Cream
½ teaspoon Salt
pinch of ground Black Pepper
¼ cup chopped Green Onions (scallions)
1 Tablespoon finely grated Lemon Zest
½ cup Flour
2 whole Eggs
¾ cup Italian Style Breadcrumbs
¼ teaspoon Salt
pinch ground Black Pepper
1 Tablespoon grated Pecorino Romano Cheese
6 Tablespoons Olive Oil
8 large slices challah or egg bread, or 8 large egg rolls
Panino con le Frittelle di Gamberi
Put cleaned shrimp in a glass or porcelain bowl. Pour brandy, cream, salt, pepper, and chopped green onions over the shrimp. Toss to coat. Cover and let the mixture sit for about 30 minutes.
Spoon the shrimp and green onions into the bowl of a food processor. Leaving most of the liquid behind, but including roughly 2 Tablespoons of the liquid. Pulse 3 or 4 times to chop. Do not over process. You want the shrimp mixture chopped but not pureed into a paste.
Transfer mixture into a bowl. Stir in lemon zest.
Whisk the two eggs well in a small glass bowl.
Place the breadcrumbs on a plate. Sprinkle with salt and pepper and Romano Cheese.
Divide the shrimp mixture into 8 equal parts. Heavily flour your hands and form one portion of the sticky mixture into a half-inch thin patty. Dip into the egg mixture, coating both sides. Remove allowing any excess to drip off. Place on the breadcrumbs and coat both sides well. Place on a lightly floured plate or platter. Continue forming and coating the remaining patties.
Heat 3 Tablespoons of oil in a large deep saute pan over medium high heat.
Add 4 of the patties and saute until golden brown and cooked through, about 3 -4 minutes on each side. Peek inside one of the patties to make sure it is cooked through. Remove to a plate lined with a paper towel.
Add 3 more tablespoons of the oil and cook the next four patties in the same manner.
Assemble the sandwiches.
Toast the bread. Spread the tartar sauce on both sides of the toasted bread. Place 2 patties on one side of the bread. If necessary, slice the patties and arrange to fit the bread.
Top with thinly sliced cucumbers. Cover with the top of the roll or second slice of bread. Serve while still warm.
Chef's tip: if you like some extra crunchiness add dome chopped celery to the shrimp mixture.