Shrimp Boulettes

Amanda Titus

1‐medium onion, coarsely chopped
1‐large potato, chunked
1 lb shrimp, detailed and deveined
1/3 cup parsley (I prefer fresh)
1‐geen pepper, diced
1/2 cup bread crumbs
1‐egg, beaten
3 tbls flour
salt & pepper to taste
2‐3 tbls oil

In a food processor, grind together the onion and potato. Add shrimp and pulse all together. In a bowl combine the shrimp mixture with the green pepper and parsley, fold in the egg, flour and bread crumbs. Season with salt and pepper. Add oil to a large skillet and when hot, drop the shrimp batter in tablespoons at a time. Sauteʹ 2‐3 minutes per side and then drain on paper towels.

I usually serve them with a creole mayo, just mix
a few tablespoons of mayo with a creole seasoning
and a splash of lemon juice.