FABULOUS CHEESY ASPARAGUS TART4 T. butter2 large leeks, halved lengthwise and thinly slicedKosher salt/black pepper…
Crispy Shrimp Balls
| Crispy Shrimp Balls | Print |
Recipe By: Alice Morrow
Crispy Shrimp Balls
Ingredients
- 3 lb. medium/large shrimp, chopped
- 1 stick butter or use olive oil
- 2 onions, finely chopped
- 3 stalks celery, finely chopped
- 3 bell peppers, finely chopped
- Salt, red/black pepper/garlic powder
- 1 to 1 ½ cans of plain bread crumbs
- 1 egg
- Flour
- Cooking oil
Instructions
- Place butter in large pot. Over medium heat, melt butter or heat olive oil and sauté the onions, celery and peppers until soft.
- Season the chopped shrimp and place in pot and cook until shrimp are done.
- If mixture is too dry, add a little water.
- When the mixture begins to boil, gradually add bread crumbs and mix well.
- Add egg and mix again. Taste for seasonings.
- Form into small bite-size balls.
- Roll in flour.
- In a deep-sided fryer, heat about 3-4” of oil. Heat to 350.
- Drop the balls into the hot oil. Do not over crowd them.
- When golden brown, remove from oil and drain.
- Serve with your favorite cocktail, tartar or remoulade sauce.
Notes
*****You can make the balls ahead of time. Do not roll in flour but freeze them on a baking sheet. When frozen, place in Ziploc bags. Defrost in refrigerator, roll in flour and fry as directed above. You can substitute crawfish for the shrimp, also.
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