Aunt Trina's Shrimp Boulettes (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 medium onion, cut in chunks |
1 medium idaho potato, peeled and cut in chunks |
1 pound raw shrimp, peeled and deveined, tails removed |
1/3 cup finely chopped fresh parsley leaves |
3 green onions, chopped |
1 green bell pepper, chopped |
1 egg, beaten |
3 tablespoons all-purpose flour |
salt and freshly ground black pepper |
3 tablespoons vegetable shortening |
Directions:
1. Using the grinder attachment on a mixer or in a food processor grind onion and potato together. Add shrimp and pulse all together.
2. In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper. Stir in the egg and flour to make a batter. Fold in shrimp to the mixture and season with salt and pepper.
3. Melt the shortening in a large skillet over medium-high heat. When the shortening is hot, drop the batter by tablespoonfuls into the pan. Saute 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.
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