LOUISIANA SHRIMP BOULETTES

Recipe by: George Graham — Acadiana Table 
Serves: 4 
Prep Time: 45 minutes 
Cook Time: 30 minutes 
Total Time: 1 hour 15 minutes 

Ingredients 

• 1 pound small raw Louisiana shrimp, peeled  
• 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 Cajun seasoning  
• 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  
• 1 cup mashed russet potato  
• 2 cups panko breadcrumbs  
• Oil for frying  
• Parsley for garnish  

Instructions 

1. Prepare the shrimp.
   Finely chop the raw shrimp with a sharp knife or pulse them carefully in a food processor. You want them finely chopped rather than completely puréed.
2. Cook the vegetables.
   Heat the vegetable oil and sauté the onion,celery and bell pepper until softened. Add the parsley and garlic and continue cooking briefly. 
3. Make theboulettes.
   Combine the chopped shrimp with the cooked vegetables, Cajun seasoning, peppers, onion and garlic powders, salt, beaten egg, Italian breadcrumbs and mashed potato. 

Mix until everything holds together. 

4. Form them.
   Shape the mixture into small balls. Roll each one in panko until completely coated.
5. Fry.
   Heat your frying oil to350°F. Fry the boulettes in batches until crisp and golden brown on the outside and cooked through. 

Transfer to paper towels or a wire rack to drain. 

6. Serve hot.
   Garnish with parsley and serve them hot with rémoulade, tartarsauce or a spicy mayonnaise.