SHRIMP BALLS
Steps:
- In a medium pot on low heat, cook shrimp with one tablespoon butter. Stir in 1 tablespoon of Louisiana crawfish boil mix. Remove shrimp from heat once warmed or if using raw shrimp cook until the shrimp cook thoroughly. Stir in lemon juice, mix well and set aside.
- p id="instruction-step-2″>2. Chop onion, garlic, and green onion in food processor or chopper.
- p id="instruction-step-3″>3. Using a strainer drain all the liquid from the shrimp, once the liquid is removed then place shrimp in the food processor on top of the chopped vegetables.
- p id="instruction-step-4″>4. Chop the shrimp up into pieces be careful not to make the shrimp mushy; they should be chunky.
- p id="instruction-step-5″>5. Pour the shrimp mixture into a large mixing bowl, add remaining ingredients. Note: I chopped the parsley with a knife.
- p id="instruction-step-6″>6. Mix ingredients well with clean hands or use gloves.
- p id="instruction-step-7″>7. Shape shrimp mixture into golf size balls. Place on a cookie sheet. Should make 13-14 balls.
- p id="instruction-step-8″>8. Roll balls in flour. I stirred in 1 tablespoon of garlic powder into the flour. Heat cooking oil in deep fryer to 325 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
- p id="instruction-step-9″>9. Once the shrimp balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!
SMOKY SHRIMP-AND-SAUSAGE GRAVY
This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité and his legendary biscuits that help to sop up every last drop of gravy goodness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
- Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
- Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.
EASY CRISPY VIETNAMESE SHRIMP BALLS
This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.
Provided by Arads
Categories Appetizers and Snacks Seafood Shrimp
Time 1h5m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g
CHARLESTON SHRIMP 'N' GRAVY
Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
- When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g
HAM AND SHRIMP GRAVY
I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
- Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
- Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
- Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 6.9 g, Cholesterol 154.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 6.9 g, Sodium 1422.1 mg, Sugar 2 g
SHRIMP BALLS AND GRAVY
I have made these for years,I have no idea where this recipe first came from.It is in my handwritting ,on a sheet of old loose leaf paper.Simple and eazy and can be doubled or tripled.I buy the shrimp from the frozen food section of Wal-Mart .If you can get the fresh shrimp ,use them .But if not use the RAW frozen one..Just...
Provided by Mary R Morris
Categories Seafood
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. 1-Grind Shrimp ,onions and garlic in food chopper.
- 2. 2-Place in mixing bowl:Add remaining ingredients .Mix well with hands.Shape in to small balls:Then roll into flour and fry untill brown.Take out and add to the gravy ,below....
- 3. Gravy::::
- 4. Make a roux,with flour and oil:Saute onions and bell pepper in roux;add water and remaining ingredients.After Shrimp Ball or Fried as above ,add them to the gravy and SIMMER on Low for a hour and a half......I serve over Rice ...But these can be used as a appetizer...
- 5. PERSONAL NOTE::::: I often serve these as a appetizer ,or on the buffet at church dinners ..Just keep them warm in a crock pot....
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- 1. Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add bacon cook until crispy. Remove bacon strips and set aside for later use, reserving bacon drippings. Add onions to skillet with bacon fat on medium-low, stir and cook for 5 minutes.
- 2. While onions are cooking, in a large bowl, sprinkle the shrimp with a few pinches of salt and pepper, garlic powder and toss, then set aside.
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