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.
SHRIMP BOULETTE
Provided by Bayou Woman
Number Of Ingredients 10
Steps:
- Process the onion and garlic, fine, and put in a big mixing bowl.
- Peel the parboiled potato, cut into wedges, process, and put in the same bowl.
- Finely chop the green onion and add to mixture in bowl. (If your kids don't like to see green in their food, these can be omitted without harming the recipe!)
- Stir together.
- In a large food processor, slowly add the shrimp while processor is running. Add the seasonings and 2 tsp. of baking powder while it's running too.
- Add the seasoned ground shrimp to the veggies in the mixing bowl.
- Mix with spoon or hands.
- Heat oil in shallow skillet on medium-high.
- Using a medium sized spoon, scoop up ball shapes of shrimp batter, and drop into skillet.
- Brown on both sides.
- Drain oil from skillet.
- Pour about a half cup of water in the skillet and bring to a boil, stirring the bottom of the skillet making a nice brown sauce.
- Turn the heat to low, replace boulette in the gravy and cover to steam, stirring occasionally.
- Boulette will steam through and become a nice brown color when they are done.
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.
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