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I was fortunate enough to get a lot of shrimp recently.
Looking for some different recipes and thought I'd try shrimp balls. Does this one look like it's worth the effort? Seems like a lot of work for something that's basically a shrimp fritter.
<span style="font-weight: bold">LOUISIANA SHRIMP BALLS </span>
Louisiana cooks are among the most innovative regional cooks in the country and have learned to make good use of whatever is on hand - and in local waters. They can usually provide imaginative goodies for friends and relatives who unexpectedly arrive at their homes. These Louisiana Shrimp Balls are a good example.
2 tbsp. butter
2 tbsp. chopped parsley
2 tbsp. chopped green onions
1/4 tsp. hot pepper sauce
1/2 lb. shrimp or crawfish, cooked, cleaned and finely chopped
1/3 c. milk
1/2 tsp. salt
2 tbsp. flour
2 eggs
Oil (for deep frying)
Bread crumbs
In a medium saucepan, melt butter and add parsley and green onions; cook one minute. Blend in flour, stir in milk, salt and hot sauce; cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat and stir in shrimp. Form balls using one tablespoon of mixture for each ball.
Beat eggs until well mixed; dip balls into bread crumbs, into eggs and then into bread crumbs again. Chill for 30 minutes.
Fill a large saucepan or deep fat fryer to mid-level with oil and heat to 350 degrees. Fry a few balls at a time until golden brown (2 to 3 minute). Store shrimp balls in warm oven while frying remaining balls. Makes about two dozen.
Looking for some different recipes and thought I'd try shrimp balls. Does this one look like it's worth the effort? Seems like a lot of work for something that's basically a shrimp fritter.
<span style="font-weight: bold">LOUISIANA SHRIMP BALLS </span>
Louisiana cooks are among the most innovative regional cooks in the country and have learned to make good use of whatever is on hand - and in local waters. They can usually provide imaginative goodies for friends and relatives who unexpectedly arrive at their homes. These Louisiana Shrimp Balls are a good example.
2 tbsp. butter
2 tbsp. chopped parsley
2 tbsp. chopped green onions
1/4 tsp. hot pepper sauce
1/2 lb. shrimp or crawfish, cooked, cleaned and finely chopped
1/3 c. milk
1/2 tsp. salt
2 tbsp. flour
2 eggs
Oil (for deep frying)
Bread crumbs
In a medium saucepan, melt butter and add parsley and green onions; cook one minute. Blend in flour, stir in milk, salt and hot sauce; cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat and stir in shrimp. Form balls using one tablespoon of mixture for each ball.
Beat eggs until well mixed; dip balls into bread crumbs, into eggs and then into bread crumbs again. Chill for 30 minutes.
Fill a large saucepan or deep fat fryer to mid-level with oil and heat to 350 degrees. Fry a few balls at a time until golden brown (2 to 3 minute). Store shrimp balls in warm oven while frying remaining balls. Makes about two dozen.