Cajun Shrimp Balls Recipe #379966
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand.
Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.
by Molly53
1¼ hours | 45 min prep
24 balls
- 2 tablespoons parsley, minced
- 2 tablespoons green onions, minced
- 2 tablespoons butter or margarine (not spread or tub product)
- 2 tablespoons flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce (or to taste, Tabasco or other Louisiana-style pepper sauce preferred)
- 1/2 lb shrimp, cooked, cleaned and finely chopped
- 2 eggs
- 2 cups fine dry breadcrumbs
- oil, for frying
- Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
- Stir in milk, salt and hot pepper sauce.
- Cook until thickened, stirring constantly.
- Remove from heat and stir in minced shrimp.
- Shape into balls, using one tablespoon mixture per ball.
- Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
- Chill 30 minutes.
- Heat oil to 350°F.
- Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
- Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
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