Aunt Trina's Shrimp Boulettes Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 1 medium onion, cut in chunks
  • 1 medium baking potatoes, peeled and cut in chunks
  • 1 lb raw shrimp, peeled and deveined, tails removed
  • 1/3 cup fresh parsley, finely chopped
  • 3 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 3 tablespoons vegetable shortening


Using the grinder attachment on a mixer or in a food processor grind onion and potato together. Add shrimp and pulse all together.


In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper. Stir in the egg and flour to make a batter. Fold in shrimp to the mixture and season with salt and pepper.


Melt the shortening in a large skillet over medium-high heat. When the shortening is hot, drop the batter by tablespoonfuls into the pan. Sauté 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.

Aunt Trina's Shrimp Boulettes


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