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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
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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. Ingredients:
2 tablespoons parsley, minced |
2 tablespoons green onions, minced |
2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product) |
2 tablespoons flour |
1/2 cup milk |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce (or to taste, tabasco or other louisiana-style pepper sauce preferred) |
1/2 lb shrimp, cooked, cleaned and finely chopped |
2 eggs |
2 cups fine dry breadcrumbs |
oil, for frying |
Directions:
1. Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
2. Stir in milk, salt and hot pepper sauce.
3. Cook until thickened, stirring constantly.
4. Remove from heat and stir in minced shrimp.
5. Shape into balls, using one tablespoon mixture per ball.
6. Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
7. Chill 30 minutes.
8. Heat oil to 350°F.
9. Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
10. Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
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