Makes about 2 dozen

6 medium-size red potatoes,

peeled and quartered

1/2 cup (1 stick) butter

1 cup finely chopped yellow

onions

1/4 cup chopped celery

1/2 cup seeded and chopped red

bell peppers

1/2 cup seeded and chopped green

bell peppers

1/2 cup seeded and chopped

yellow bell peppers

3/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black

pepper

1/4 teaspoon Tabasco brand

pepper sauce

2 pounds medium-size shrimp,

peeled, deveined and coarsely

ground in a food processor

2 large eggs, well beaten

1/4 cup chopped freshly parsley

leaves 1/2 cup peanut oil

1/2 cup peanut oil

1/2 cup all-purpose flour

1. In a large saucepan, boil the potatoes in lightly salted water to cover until fork tender. Remove from the heat and drain. Transfer them to a large mixing bowl and mash with a fork. Let cool.

2. Melt the butter over medium heat in a medium-size skillet. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and Tabasco, and cook, stirring, until soft, about 5 minutes. Add the shrimp and cook, stirring until they turn pink, about 3 minutes. Remove from the heat and let cool for about 5 minutes.

3. Combine the shrimp mixture with the potato mixture. Add the eggs and parsley and mix well. Let cool for 10 minutes.

4. Heat the oil in a large skillet over medium heat.

5. Form the shrimp mixture into patties, using 1/4 to 1/2 cup of the mixture, depending on what size you desire, and pat lightly with the flour. Cook two to three at a time in the hot oil until golden brown, about 3 minutes on each side. Drain on paper towels. Serve hot.