SHRIMP BOULETTES

Ingredients

• 1 pound (150 – 250-count) raw, peeled Louisiana shrimp 
• 2 tablespoons vegetable oil 
• 1 cup diced yellow onion 
• ½ cup diced celery 
• ½ cup diced green bell pepper 
• ½ cup chopped flat-leaf parsley 
• 1 tablespoon minced garlic 
• 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here 
• 1 teaspoon white pepper 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon black pepper 
• 1 teaspoon salt 
• 1 egg, beaten 
• 1 cup Italian breadcrumbs
• Directions

Prep Time 

45 mins 

Cook Time

30 mins 

Total Time

1 hour 15 mins 

Instructions

1. With a sharp knife (or a food processor), finely chop the shrimp. 
2. In a skillet over medium-high heat, add 1 tablespoon of the vegetable oil. Add the shrimp and sauté until they turn pink, about 5 minutes. Remove to a platter. 
3. In the same pan, add the remaining oil. Add the onion, celery, bell pepper, parsley, garlic, and sauté until the onion turns translucent, about 5 minutes. Remove from the heat and let cool. 
4. In a large mixing bowl, add the shrimp and the vegetable mixture. Season with Cajun seasoning, white pepper, onion powder, garlic powder, black pepper, and salt. 
5. Add the egg and breadcrumbs and combine. 
6. Add the potatoes gradually until the mixture thickens enough to hold together. 
7. Using an ice cream scoop, form golf ball-size balls and roll in panko breadcrumbs. 
8. Fry in 350ºF oil until golden brown and cooked through, about 6 minutes. Drain on a rack and serve with dipping sauce. 

Recipe by

George Graham 

Serves

4