AUNT TRINA'S SHRIMP BOULETTES
Steps:
- Using the grinder attachment on a mixer or in a food processor grind onion and potato together. Add shrimp and pulse all together.
- In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper. Stir in the egg and flour to make a batter. Fold in shrimp to the mixture and season with salt and pepper.
- Melt the shortening in a large skillet over medium-high heat. When the shortening is hot, drop the batter by tablespoonfuls into the pan. Sauté 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.
SHRIMP BOULETTES
As with almost any shrimp dish, crawfish can be used instead.
Provided by Shelly Comardelle Braden
Categories Seafood
Time 40m
Number Of Ingredients 12
Steps:
- 1. Peel, boil and mash the potatoes.
- 2. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor.
- 3. Combine with potatoes.
- 4. Add the onion, bell pepper, celery and spices.
- 5. Add egg and bread crumbs and mix well
- 6. You could also grate the potatoes and add them raw to the mixture
- 7. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Using a large eating spoon, drop spoon fulls in hot oil and Deep fry until golden brown.
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