Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Shrimp Patties This recipe is from Theresa Martin's book, "Reflections of Little Portugal in Old Town Brunswick." Handed down for generations, these shrimp cakes were served by Manuel Boa, a first-generation American, at Brunswick, Georgia's., first Blessing of the Fleet celebration in 1938. And they're still served every year for the legendary seafood dinner on the eve of Mother's Day. In a large bowl, combine the eggs and milk. Add salt, pepper, minced pepper, onion and seasonings. Mix well. Add cooked shrimp and potatoes. Mix again. Gradually add the flour while stirring until the mixture is sufficiently firm to hold a shape. Heat the oil in a large skillet to 375ªF. Drop by spoonfuls. Fry until golden brown. Do not crowd. Cook in batches if necessary. Drain on paper towels. Sprinkle with lemon juice and minced parsley if desired. 4 eggs, slightly beaten 1 cup of milk 1 small green pepper, minced 1 onion, minced 1/2 cup minced parsley Salt and pepper to taste 2 pounds Wild Georgia Shrimp, poached until pink, peeled & deveined, diced 1 pound potatoes, boiled and diced same size as shrimp 2 cups flour Oil for frying Lemon wedges, minced parsley (optional)