Skip to main content Share
& Save

Aunt Trina’s Shrimp Boulettes

By Paula Deen


Difficulty: Easy

Prep time: 30 minutes

Cook time: 10 minutes

Servings: 4 to 6



  • 1 medium cut in chunks onion
  • 1 medium peeled and cut in chunks baking potatoes
  • 1 lb raw peeled and deveined, tails removed shrimp
  • 1/3 cup finely chopped fresh parsley
  • 3 chopped green onions
  • 1 chopped green bell pepper
  • 1 beaten egg
  • 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.

I'm not interested