Cajun Shrimp Balls Recipes

CAJUN SHRIMP

Cajun Shrimp image

Provided by Food Network

Time 15m

Yield 20 servings

Number Of Ingredients 3

Ingredients

4 pounds tiger prawns
2 cups extra-virgin olive oil
2 ounces Cajun seasoning

Steps:

Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.

CAJUN SHRIMP

Cajun Shrimp image

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories Seafood Shellfish Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

Steps:

Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

CAJUN SHRIMP BALLS

Cajun Shrimp Balls image

During tailgating parties ( or any type of party!) for the Saints and LSU Tigers, we love to have Crawfish Balls, (we always have crawfish tails in the freezer!!) Shrimp Balls and Boudin Balls for snacking. Here is our Louisiana Shrimp Ball recipe. Enjoy while cheering on your favorite team.

Provided by Janis McRae

Categories Seafood Appetizers

Number Of Ingredients 7

Ingredients

1 1/2 lb peeled and chopped shrimp
2 large potatoes, boiled and mashed
1 onion, chopped
1 egg, beaten
1/2 c flour
2 Tbsp oil
salt and pepper

Steps:

1. Mix shrimp, mashed potatoes, onions, egg and salt and pepper to taste.
2. Shape mixture into balls. Roll in flour and brown in hot oil in skillet. Serve hot with cocktail sauce for dipping.

CAJUN SHRIMP BALLS

Cajun Shrimp Balls image

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.

Provided by Molly53

Categories Cajun

Time 1h5m

Yield 24 balls

Number Of Ingredients 11

Ingredients

2 tablespoons parsley, minced
2 tablespoons green onions, minced
2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce (or to taste, Tabasco or other Louisiana-style pepper sauce preferred)
1/2 lb shrimp, cooked, cleaned and finely chopped
2 eggs
2 cups fine dry breadcrumbs
oil, for frying

Steps:

Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
Stir in milk, salt and hot pepper sauce.
Cook until thickened, stirring constantly.
Remove from heat and stir in minced shrimp.
Shape into balls, using one tablespoon mixture per ball.
Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
Chill 30 minutes.
Heat oil to 350°F.
Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
Keep warm in low oven on paper towel lined plate; repeat with remaining balls.

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