Cajun Shrimp Balls

"The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping."
 
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Ready In:
1hr 5mins
Ingredients:
11
Yields:
24 balls

ingredients

  • 2 tablespoons parsley, minced
  • 2 tablespoons green onions, minced
  • 2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
  • 2 tablespoons flour
  • 12 cup milk
  • 12 teaspoon salt
  • 14 teaspoon hot pepper sauce (or to taste, Tabasco or other Louisiana-style pepper sauce preferred)
  • 12 lb shrimp, cooked, cleaned and finely chopped
  • 2 eggs
  • 2 cups fine dry breadcrumbs
  • oil, for frying
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directions

  • Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
  • Stir in milk, salt and hot pepper sauce.
  • Cook until thickened, stirring constantly.
  • Remove from heat and stir in minced shrimp.
  • Shape into balls, using one tablespoon mixture per ball.
  • Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
  • Chill 30 minutes.
  • Heat oil to 350°F.
  • Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
  • Keep warm in low oven on paper towel lined plate; repeat with remaining balls.

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Reviews

  1. Loved these shrimp balls. I did add some crab I wanted to use up. They are so wonderful. Served with Recipe #87124. DH said it was a party in your mouth.
     
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