Shrimp Boulettes

[tumbleweed]

These are a favorite in our house. My wife and I have been trying to recreate the ones her grandmother used to make. Somehow they just don't come out like hers. Has anybody ever tried them? I consider it a quintessential Cajun Recipe. It is not a fancy dish, the ingredients are simple, and they taste great. Ours is a little more green, meaning we have more bell pepper and celery than most recipes. Of course the only way to serve it is with some white beans. Enjoy and let me know how you make yours.

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Ingredients

1 potato

1 onion

1lb shrimp, peeled and cleaned

1 stalk of celery

1 green onion

1 bell pepper

1 egg

salt and pepper to taste

Preparation

The preparation for the dish is very easy and can be done in a food processor. I like to shred the potato in the food processor first. Then add the onion, celery, bell pepper, green onion. Process these items until they are almost a paste. Then I add the shrimp and give it a whirl. Lastly crack the egg in processor and mix. I then transfer the mixture to a bowl. In the bowl I season the mixture. You can season it in the processor, this is just one of my idiosyncrasies in the kitchen. The reason I take the mixture out of the processor and place in a bowl is because I find it easier to move the food from the bowl to the frying pan. It is not a necessary step just one I implore.

Cooking Instructions

In a heavy bottomed frying pan, over medium high heat, fill the pan half up with vegetable oil. If you have a thermoter you want to fry your food at 375 degrees. Using a spoon, I very carefully place spoonfulls of the mixture in the hot oil. I also flatten the mixture with the bottom of the spoon. This is not necesary, just something I like to do.

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Fry the patties until they are golden brown and firm on one side. This should usually take about 4 minutes. the patties should also start to float as they are almost finished cooking on one side. Carefully flip the patties and fry for an additional 3 minutes, or until done. Remove the patties from the pan to a plate covered with a paper towel.

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We love to serve this dish with a side of White Beans. Often times we end up eating the Boulettes in the beans

It is kid approved recipe.

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[MDR]

Well I guess I know what I am cooking tomorrow.

[tumbleweed]

It is good enough to make my wife eat shrimp. She claims to be a vegetarian, but I hold on to the belief that she is eating bacon when nobody is looking.

[BayouCadillac]

Tried it tonight wes....used sweet potato b/c had no russett and added garlic and cayenne....freaking awesome when dipped in hot pepper jelly....will definately do again in the future.

[tumbleweed]

garlic and cayenne

mais, i don't like dat garlic. That is what my wife's grandmother would say. We have not tried it with garlic and cayenne or pepper because she bdid not eat either. We will definitly try it with the garlic and cayenne. Good job on making the recipe your own.

[MDR]

I also used garlic when I made it Sat night. It did turn out a bit "green" with the bell pepper and green onion. Probably the main reason my daughter was not inclined to try it. I loved it. Ate the left-overs today.

[snake doctor]

Have you ever substituted redfish or spec for the shrimp? Often times I only catch one or two smaller sized keepers. A recipe like this would seem to fit a catch like this. I guess it would become a fish boulettes recipe at that point.

[Pontgros]

My Dad and I used to make this with Garfish. We would fry up a bunch of boulettes and then add them to a tomato gravy and cook them in there for a bit. I have made this countless times and with lots of different types of proteins, but never with redfish or specks. It is good with catfish and alligator though. I think I will give it a try with redfish next chance I get. The tomato gravy I make is just like for a courtbouillion.