Aunt Trinas Shrimp Boulettes Recipes

AUNT TRINA'S SHRIMP BOULETTES

Aunt Trina's Shrimp Boulettes image

Crispy shrimp cakes that are pan-fried.

Provided by Paula Deen

Categories seafood summer

Time 30m

Yield 4 to 6

Number Of Ingredients 9

Ingredients

1 medium cut in chunks onion
1 medium peeled and cut in chunks baking potatoes
1 lb raw peeled and deveined, tails removed shrimp
1/3 cup finely chopped fresh parsley
3 chopped green onions
1 chopped green bell pepper
1 beaten egg
3 tablespoons all purpose flour
3 tablespoons vegetable shortening

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

Shrimp Boulettes image

As with almost any shrimp dish, crawfish can be used instead.

Provided by Shelly Comardelle Braden

Categories Seafood

Time 40m

Number Of Ingredients 12

Ingredients

2 lb shrimp
1/2 c grated onion
1/2 tsp black pepper
1 egg slightly beaten
1/4 c celery chopped fine
1/2 c bread crumbs
2 medium boiled white potatoes
1 tsp salt
1 1/4 c bell pepper chopped fine
1/4 tsp garlic powder optional
1 tsp cajun seasoning
cooking oil

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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