• Tommy Centola

Shrimp Boulettes

Updated: Mar 23

Shrimp is a very versatile seafood. Available year round, it is always easy to get your hands on fresh shrimp.This week, I am sharing two shrimp recipes.

3 pounds Shrimp. peeled (41-50 count)

1/4 cup Bell Pepper, chopped

1/4 cup Celery, chopped

2 Onions, chopped

2 cloves Garlic, minced

1 medium Russet Potato, boiled

2 tablespoons Flour

Creole Seasoning to taste

Preheat fryer to 375℉.

In a blender or food processor, process the shrimp, bell pepper, celery, onions and potato t a fine mince. Take care not to reduce everything to mush, the finished product should have some texture to it. Then add flour and Creole seasoning and mix well. Form into rounds, about the size of golf balls. Roll in flour and fry until golden brown.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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