Swine & Sea — Shrimp Boulettes — French Creole Recipe

Shrimp Boulettes

Shrimp Boulettes are made with no binder since the shrimp are sticky enough to bind to the vegetables.  They are the perfect snack with some hot sauce, green goddess dressing and even on top of some bitter greens.

Recipe

  • 1

    red bell pepper , seeded and rough chopped

  • 1

    green onion , rough chopped

  • 1

    celery stalk , rough chopped

  • 1 Tbsp.

    Italian flat leaf parsley

  • 1 lb.

    fresh shrimp , shelled and deveined
  • Kosher salt
  • freshly ground black pepper

  • ¼. tsp.

    cayenne pepper

  • 1 Tbsp.

    Tabasco
  • vegetable oil
    Step 1

  • Combine the red bell pepper, green onion, celery, shrimp, Kosher salt, black pepper, cayenne pepper and Tabasco to a medium size bowl. Stir to combine thoroughly

    • Step 2

  • Place the mixture into a blender and blend until the mixture turn into a paste like consistency and the vegetables have almost disappeared.

    • Step 3

  • Heat a cast-iron pan, over medium high heat with the vegetable oil to 350°.

    • Step 4

  • Using 2 spoons, scoop some of the mixture into one spoon then using the second spoon create a quenelle. Drop each one into the hot oil, working in batches.

    • Step 5

  • Cook until the outside is golden brown, flipping as needed. Remove onto a paper towel lined plate and salt immediately after removing from the pan.

    • Step 6

  • Serve on a plate warm with green goddess dressing or remoulade sauce.