In the past, I have used a similar technique with raw chicken. And yes, the mixture was very mushy. The mixture was chilled to make it able to be handled, formed into nuggets, and dipped in flour and panko breadcrumbs. They were then fried. The texture was surprisingly like natural chicken. I think the egg would do the same to the shrimp, without changing the flavor. It would be like making a shrimp hot dog, only without the casing.
Seeeeya; Chief Longwind of the North
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