Shrimp Boulette Recipes

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. Saute 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.

CRAWFISH BOULETTES

Steps:

• Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.
• Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.

SHRIMP BOULETTES

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

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.