Cajun Shrimp Balls

Cajun Shrimp Balls - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

2 Tbsp butter or margarine

2 Tbsp chopped parsley

2 Tbsp chopped scallions

2 Tbsp flour

1/2 C. milk

1/2 tsp. salt

1/4 tsp. pepper sauce

1/2 lb. shrimp, cooked, cleaned and finely chopped

2 eggs

2 C. fine dry bread crumbs

Oil or shortening for deep frying

Directions

In a medium saucepan melt butter. Add parsley and scallions, cook for 1 minute. Blend in flour. Stir in milk, salt and pepper sauce. Cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in shrimp. Shape into balls using 1 tablespoon mixture per ball. Beat eggs. Dip balls in bread crumbs, then eggs, then bread crumbs again. Chill for 30 minutes.

Heat oil to 350:F to half fill a large saucepan. Fry 4 balls at a time until brown, 2 to 3 minutes. Yields 24 shrimp balls.

© Jim Catanich
Published: 2002-04-07 04:17

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Latest Reviews

"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett

"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256

"Just made this tonight... It was really good -I HAD to add bacon though. Fried up 4 thick slices of bacon then sauteed the onions in the bacon grease before adding to give the soup some flavor. Put 1/2 the crumbled bacon in the soup then used the rest as garnish. Added green ... " - amikins

"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.

"This French toast recipe is different because it uses flour. I have given it to some friends and..." - john pickett

"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy