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Lynn's Shrimp Pancakes

1 lb. pea beans (any white beans will do) 
1 Tbsp salt 
1/2 lb. fresh tomatoes, cut in <-inch cubes
 1/2 lb. yellow onions, finely chopped 
1 lb. cooked shrimp, in 
1/2-inch pieces 
1 Tbsp salt 
1/4 tsp. black pepper 
1/4 tsp. cayenne pepper
 6 large eggs, beaten lightly
 1/2 cup peanut or any vegetable oil

In a quart bowl: soak 1 lb. pea beans (any white beans will do) in water to cover overnight. 
Drain excess water, and then in a 1-quart saucepan cover again with fresh water and add 1 Tbsp salt. 
Simmer slowly until tender. Drain amd put through a food mill or sieve into a 3-quart bowl. 
Add 1/2 lb. fresh tomatoes, cut in <-inch cubes, 1/2 lb. yellow onions, 
finely chopped, 1 lb. cooked shrimp, in 1/2-inch pieces, 1 Tbsp salt, < tsp. black pepper,
 < tsp. cayenne pepper and 6 large eggs, beaten lightly. In a large skillet: heat 1/2 cup peanut 
or any vegetable oil. Drop the mixture by heaping tablespoons in the hot fat. 
It will stead out like a pancake. Turn when the bottom is brown and firm.
 Serve 2 pancakes as a portion. Yield: 16 medium pancakes Try one of these  Butters

You can pretend to be serious; you can't pretend to be witty.

- Sacha Guitry