Shrimp Boulette Recipes

CHUCK'S SHRIMP BROCHETTES

Steps:

• Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
• Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
• Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
• Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.

SHRIMP BROCHETTE

Steps:

• Preheat a grill for high heat. Soak skewers in water.
• Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
• Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

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.

PORK BOULETTES

Steps:

• In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED SHRIMP BURGERS

Steps:

• Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
• Gently but thoroughly mix shrimp with remaining ingredients.
• Season with salt and pepper to taste.
• NOTE: I eliminated the salt due to the use of celery salt.
• Gently form mixture into six to eight 3/4-inch-thick burgers.
• Cover the burgers and refrigerate for 30 minutes or until needed.
• Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
• Serve with whatever you like to dress your shrimp with.
• We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.