Shrimp Potato Balls Food

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 SHRIMP BALLS

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.

POTATO BALLS

Steps:

• Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
• Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
• In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
• Shape into small balls.
• Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
• Chill for 2 or more hours in the fridge.
• Remove from fridge.
• Heat the oil to 375 degrees; deep-fry until golden.
• ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.