Ingredients

The following ingredients have 40 Servings
  • 1-1/2 pounds small to medium raw small shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • Sprinkle of Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, to taste
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 cups chopped onion
  • 1 cup chopped bell pepper
  • 2 green onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon chopped pickled jalapeno
  • 1/4 cup dried parsley
  • 1/2 teaspoon of Creole or Cajun seasoning, or to taste
  • 1 egg, beaten
  • 1/2 cup dry breadcrumbs
  • 2-1/2 cups mashed potatoes (about a pound of potatoes)
  • 1 egg
  • 1 cup milk
  • 2 cups self-rising flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 cup of regular or panko breadcrumbs, optional
  • Canola oil, for frying

Instruction

  • Heat oil in a cast iron skillet over medium high heat.
  • Add shrimp in two batches so as not to crowd the skillet. Sprinkle with Cajun seasoning and stir fry, just until lightly pink. Remove and set aside to cool.
  • Once cooled, process the shrimp in a food processor or mince fine and refrigerate until needed.
  • Meanwhile boil potatoes, drain, mash and set aside.
  • Melt half a stick of butter in the same skillet over medium heat, add the onions and peppers and sauté until they are just beginning to brown.
  • Add the green onion, garlic, jalapeno, parsley and Cajun seasoning; cook and stir for about 5 minutes. Remove from heat and set skillet aside to allow vegetables to cool.
  • Beat one of the eggs and add it with the breadcrumbs to the skillet of vegetables, combining well. Stir in the shrimp and the mashed potatoes; mix well.
  • Form the shrimp mixture into balls, about 1-1/2 inch in diameter - a cookie scoop is handy for this job.
  • Set up a dipping station, first, beating the other egg with the milk in a small bowl. Then, in a pie pan, mix the flour with the salt, pepper and 1-1/2 teaspoons of Cajun seasoning. Place the panko in another small bowl.
  • Spray a baking sheet with non-stick spray to hold the boulettes.
  • When ready to fry, preheat the deep fryer to 365 degrees.
  • Dip the balls into the flour, then the egg wash, then the panko or breadcrumbs. Set on the baking sheet. If you don't want to use breadcrumbs or panko, simply coat all of the balls in the flour, then the egg wash and toss them back through the flour just before frying.
  • Drop into the hot oil and fry until golden brown, about 4-6 minutes when coated with panko; 6-8 minutes with an all flour coating.
  • Transfer to paper towels to drain and sprinkle with kosher salt; serve immediately with a side of homemade remoulade sauce.
  • Makes about 40 balls, more or less.