SHRIMP BALLS
Steps:
- In a medium pot on low heat, cook shrimp with one tablespoon butter. Stir in 1 tablespoon of Louisiana crawfish boil mix. Remove shrimp from heat once warmed or if using raw shrimp cook until the shrimp cook thoroughly. Stir in lemon juice, mix well and set aside.
- p id="instruction-step-2″>2. Chop onion, garlic, and green onion in food processor or chopper.
- p id="instruction-step-3″>3. Using a strainer drain all the liquid from the shrimp, once the liquid is removed then place shrimp in the food processor on top of the chopped vegetables.
- p id="instruction-step-4″>4. Chop the shrimp up into pieces be careful not to make the shrimp mushy; they should be chunky.
- p id="instruction-step-5″>5. Pour the shrimp mixture into a large mixing bowl, add remaining ingredients. Note: I chopped the parsley with a knife.
- p id="instruction-step-6″>6. Mix ingredients well with clean hands or use gloves.
- p id="instruction-step-7″>7. Shape shrimp mixture into golf size balls. Place on a cookie sheet. Should make 13-14 balls.
- p id="instruction-step-8″>8. Roll balls in flour. I stirred in 1 tablespoon of garlic powder into the flour. Heat cooking oil in deep fryer to 325 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
- p id="instruction-step-9″>9. Once the shrimp balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!
CAJUN RICE SALAD WITH SHRIMP AND OKRA
In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist.
Provided by Serena Ball
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
- For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
- Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
- In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
- Stir the bell pepper and parsley into the rice salad and serve at room temperature.
CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
CAJUN SHRIMP
Steps:
- Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
- Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g
HUNDRED CORNER SHRIMP BALLS
Categories Shellfish Fry Cocktail Party Lunar New Year Shrimp Deep-Fry Party Gourmet
Yield Makes 80 hors d'oeuvres, serving 20
Number Of Ingredients 12
Steps:
- Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
- Preheat oven to 425°F.
- Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.
20 EASY CAJUN APPETIZERS THAT HAVE A KICK
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun starter in 30 minutes or less!
Nutrition Facts :
25 EASY CAJUN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun dish in 30 minutes or less!
Nutrition Facts :
BOULETTES - FRIED CRAWFISH BALLS - FRIED SHRIMP BALLS - FRIED CRAB BALLS
As a young child growing up, I remember on Friday's during Lent, my Dad would trade some of his farm goods for fresh shrimp. Mom would make us shrimp stew with fried shrimp balls. As with almost any shrimp dish, crawfish can be used instead.
Provided by Merry Pierce-Lowrey
Categories Appetizers
Yield 18
Number Of Ingredients 12
Steps:
- Peel, boil and mash the potatoes. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor. Combine with potatoes. Add the onion, bell pepper, celery and spices. Add egg and mix well; form into balls, golf ball size or larger.
- As an option for a different flavor you could add bread crumbs or flour to the mixture. My Mom actually added 1/4 flour to the mixture and then rolled them in flour. You could also grate the potatoes and add them raw to the mixture.
- Roll the balls in bread crumbs, flour, or fish fry. The balls can be cooked right away but will cook better if chilled for at least an hour. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Deep fry until golden brown.
- Serve alone or with your favorite dipping sauce goes really great with crab or shrimp stew.
SHRIMP CHEESE BALL
A great party treat.
Provided by Debbie
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside.
- Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 6.1 g, Cholesterol 129 mg, Fat 33 g, Fiber 1.6 g, Protein 11.6 g, SaturatedFat 16.7 g, Sodium 370.7 mg, Sugar 0.9 g
26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 5
Steps:
- Stir everything together in a bowl until smooth.
- Refrigerate until you're ready to serve with fries.
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
BAKED SHRIMP BALLS
I love shrimp balls, but not the deep fried ones. Steamed dumplings are great but often take more time than I want. These are easier than apple pie but taste terrific and are low fat. I often leave out the water chestnuts. Other additions are green onions or garlic to taste.
Provided by MarraMamba
Categories Asian
Time 35m
Yield 10-20 balls
Number Of Ingredients 10
Steps:
- Place everything into a bowl and mix together.
- Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil (I use a spray bottle) and bake at 350ºF for 25 minutes.
- Serve hot with lemon wedges or chili sauce (sweet or not).
BOUDIN BALLS (FRIED CAJUN APPETIZERS)
Boudin balls are fried Cajun appetizers made with spicy pork and rice sausage. Make this Louisiana recipe for game day or party snacks!This recipe makes 48 balls, so 6 per person.
Provided by Kevin Is Cooking
Categories Appetizer
Time 1h16m
Number Of Ingredients 7
Steps:
- In a shallow bowl, season the flour with Cajun Seasoning Blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs and milk together.
- With 2 tablespoon scooper or wet hands, shape the boudin into balls the size of unshelled walnuts. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 3 to 4 minutes. Remove from the oil and drain on rack lined baking sheet. Let cool briefly before serving as is or with Remoulade sauce.
Nutrition Facts : Calories 197 kcal, Carbohydrate 23 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 42 mg, Sodium 129 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CRAWFISH BALLS
Spicy and deliciously seasoned fried crawfish rounds that are the perfect appetizers. Serve alone or with a dipping sauce.
Provided by B. Coop
Time 23m
Number Of Ingredients 15
Steps:
- After thawing, drain the fat off of the crawfish; reserve the fat.
- Roughly chop the crawfish; set aside.
- Melt butter in a pan.
- Add in the onions, bell pepper, celery, and garlic.
- Sauté for 2-3 minutes
- Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
- Stir and simmer for 3 minutes.
- Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
- Turn off the heat and remove the pan from the stove.
- Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
- Allow the mixture to cool to room temperature.
- Create a breading station by whisking the egg and milk in a bowl.
- Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
- Add the remaining 1 cup of breadcrumbs into another shallow dish.
- When the crawfish mixture has cooled, form it into 1 inch balls.
- Heat oil to 350°F for frying.
- Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
- Fry the balls for 3 mins or until golden brown.
- Drain on a wired rack.
- Enjoy!
CAJUN SHRIMP BALLS
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.
Provided by Molly53
Categories Cajun
Time 1h5m
Yield 24 balls
Number Of Ingredients 11
Steps:
- 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.
CAJUN SHRIMP BALLS
During tailgating parties ( or any type of party!) for the Saints and LSU Tigers, we love to have Crawfish Balls, (we always have crawfish tails in the freezer!!) Shrimp Balls and Boudin Balls for snacking. Here is our Louisiana Shrimp Ball recipe. Enjoy while cheering on your favorite team.
Provided by Janis McRae
Categories Seafood Appetizers
Number Of Ingredients 7
Steps:
- 1. Mix shrimp, mashed potatoes, onions, egg and salt and pepper to taste.
- 2. Shape mixture into balls. Roll in flour and brown in hot oil in skillet. Serve hot with cocktail sauce for dipping.
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- Put the shrimp (prawns) into a colander, add the coarse salt, and use your hands to mix together. Rinse under cold running water, then drain. Put the shrimp on a clean dish towel, roll up to cover, and refrigerate for 1 hour.
- Remove the shrimp from the refrigerator and place on a cutting board. Using the back of a meat cleaver or a heavy knife, flatten the shrimp. Chop the shrimp repeatedly with the blunt edge of the knife until a paste is formed. (Alternatively, use a food processor.)
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- Wet one hand with water, pick up a handful of shrimp, squeeze it through the opening between the thumb and forefinger to form a ping-pong-size ball. Using the other hand, dip a spoon in water and scoop the shrimp ball onto a plate. Repeat with the remaining shrimp mixture. Refrigerate the shrimp balls for at least 1 hour.
ELMLEA CAJUN SHRIMP MAC 'N' CHEESE BALLS - 5* TRENDING ...
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- Fry the garlic in butter until fragrant, then tip in the prawns and half the cajun seasoning. When the prawns turn pink, remove from the heat and set aside.
- Add the 50g butter. Once foaming, add the flour and cook for 1-2 minutes, until it smells biscuity. Add the elmlea single, a little at a time, ensuring to beat out any lumps as you go.
- Pour the cheese sauce over the cooked pasta, then add the prawns, spring onions and parsley.
- Pour the mac and cheese into a lined tray and transfer to the fridge to set. When cold, roll into balls, then dust with flour, dunk in egg and roll in breadcrumbs.
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