Beazell's Cook Book

Shrimp Boulettes

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Shrimp Boulettes  




1 pound shrimp, peeled and deveined

1 onion, finely chopped

1 bell pepper, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, minced

2 eggs

1 cup bread crumbs

Beazell's Cajun Seasoning, to taste
1/2 cup all-purpose flour

Oil, for frying



Chop shrimp into very small pieces.

Combine onions, bell pepper, celery, garlic, eggs, and bread crumbs. Season with Beazell's Cajun seasoning. If too dry, add a little water. If too soft, add bread crumbs.

Roll mixture into 1 ½ inch balls or make small patties. Dip in flour to make sure evenly coated and fry in oil.


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