Shrimp Boulettes (boo-LETS) , a South Louisiana Favorite. These are also
known as boulettes de chevrettes.
2 large onions
4 med. size potatoes
1 large green pepper
approximately 3 or 4 stalks of celery
1 quart size bag of thawed raw
salt & pepper or whatever
seasoning you may want to add, as desired
(Makes approximately 30 to 50 rounded
boulettes, depending on the size of your spoon)
Old fashion grinder or food processor
Large pan or Large bowl
If using the old fashion grinder, grind
the shrimp FIRST. When shrimp are ground, grind up onions,
celery, and bell peppers. Lastly, grind up the potatoes.
The potatoes will clean up and gather any shrimp, celery, onions
or bell pepper left in the grinder.
Place all ground up foods in either a large bowl or large pan. Season with salt and pepper as
desired then mix together thoroughly!!!!
If using a food processor, it makes no
difference what's grinded first! Then
follow the directions above .
On a medium to high fire, carefully
place a tablespoon of the ground up mixture into the frying pan.
Fry till dark brown and eat your heart out!
Be sure to cook them long enough that
the shrimp will be cooked inside. Also, you can choose how big
you want them to be but remember, the flatter they are, the faster
they cook. Thick ones take a bit longer to cook.
You can either make the boulettes
round or flatten them with the spoon for sandwiches. Great
with a touch of mayo and cheese on 2 slices of bread! Or great
with WHITE BEANS & RICE! :o)
p.s. I do NOT use flour in my mix
(some do)!! I
like the taste of the ingredients alone, rather than a flour
Submitted by: E. Jackson