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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
- 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.
- 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.
- 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.
- Form them.
Shape the mixture into small balls. Roll each one in panko until completely coated.
- 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.
- Serve hot.
Garnish with parsley and serve them hot with rémoulade, tartarsauce or a spicy mayonnaise.
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