Dremas Sassy Shrimp Ball Recipes

EASY CRISPY VIETNAMESE SHRIMP BALLS

Steps:

• Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
• Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
• Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
• Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
• Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

CAJUN SHRIMP BALLS

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.

SASSY SEASONED SHRIMP

Steps:

• Mix first eight ingredients in a bowl (or simply put all in a large ziploc and squish to mix). You can reserve 1/4 cup of the marinade as a dipping sauce.
• Put the marinade in a large ziploc bag and add shrimp.
• Marinate in the refrigerator at least 2 hours.
• Take shrimp out of bag and thread onto skewers.
• Grill over medium high heat for about 4 minutes each side, or until shrimp are done.
• Serve with reserved marinade as a dipping sauce.

SASSY SHRIMP STIR-FRY

Steps:

• In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside. , In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. , In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

SHRIMP BALL

Steps:

• Blend shrimp and cream cheese, and Old bay until Smooth. Form into ball, Pour Cocktail Sauce over top, and Serve with Crackers or Tortilla Chips.

DREMA'S "SASSY SHRIMP" BALL

Steps:

• In collander rinse frozen shrimp with cold water until thawed. Allow to drain well while preparing the reaminder of ingredients.
• In large mixing bowl combine remaining ingredients and mix well. Add shrimp into mixture and mix well. Shape into ball(s) and roll in parsley flakes.
• Wrap tightly in plastic wrap and refrigerate until ready to serve. Tip: You may adjust the horseradish to your liking. This recipe contains mild amounts - so for my spicy family I add about 2 tab of horseradish! Enjoy with your favorite crackers!