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Shrimp Boulettes Home : Appetizers : Shrimp Boulettes
Shrimp Boulettes
EZ Southern Cooking
Helpful Tips:
Too much sugar in a recipe? Add a few drops of lemon juice or vinegar...
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A few potato slices added to the oil will keep doughnuts from burning...
After mixing the dough for doughnuts, put in refrigerator at least 1 hour to make it easier to handle.
The Details:
Ingredients
2-1/2 lb coarsely ground raw shrimp
2 med. onions, ground
1 bell pepper, ground
2 eggs
1-1/2 cups (approx.) breadcrumbs shrimp should stick together like a meatball
One small can evaporated milk
Season to taste with green onions, parsley and hot sauce or Tabasco
Directions
If you do not have a meat grinder use a food processor. Pulse vegetables until finely chopped empty container into mixing bowl and then place shrimp into food processor bowl and pulse just until shrimp is chopped. Move shrimp to bowl with the chopped vegetables, mix all ingredients together well. Spoon out approx. level tablespoon. Form boulette, a small ball or dumpling, in palm of hand. Cook in deep fat at 375F until golden brown.
Serve with Creole Cocktail Sauce for dipping.
(Added: 10-Mar-2008)
Helpful Tips:
To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, throw it away.
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