What is a boulette you ask? Simply put it's a round meat ball made with various meats and/or seafood and spices. These were addictive. I had planned on one per person as is the amuse bouche way..........but we ended up having a few, okay several, okay.....a LOT of them.
1 pound raw medium shrimp, peeled, deveined and chopped into small pieces
1 1/2 cup seasoned bread crumbs
1 large egg, beaten
2 - 3 green onions, finely chopped
4 - 5 cloves garlic, minced
3 T. finely chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 t. salt
1/4 t. cayenne pepper
1/4 t. black pepper
1/2 t. dried thyme
1/4 t. dried basil
1/2 t. Worcestershire sauce
Vegetable oil for frying
In a large mixing bowl, combine the shrimp, 1/2 cup breadcrumbs, and remaining ingredients. Place the remaining breadcrumbs in a shallow dish. Scoop out about 1 tablespoon of shrimp mixture and roll in your hand to form a small bowl. Roll it in the reserved bread crumbs. Repeat the process until all of the mixture has been rolled into small balls.
Refrigerate for at least 2 hours to set the balls and make frying easier.
When you're ready to cook the boulettes, heat the vegetable oil in a heavy skillet to 350 degrees. Drop the boulettes into the hot oil a few at a time and fry them until they are a light golden brown about 4 - 5 minutes a batch.
Serve alone or with red or green pepper jelly, tarter or cocktail sauce.
1 pound raw medium shrimp, peeled, deveined and chopped into small pieces
1 1/2 cup seasoned bread crumbs
1 large egg, beaten
2 - 3 green onions, finely chopped
4 - 5 cloves garlic, minced
3 T. finely chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 t. salt
1/4 t. cayenne pepper
1/4 t. black pepper
1/2 t. dried thyme
1/4 t. dried basil
1/2 t. Worcestershire sauce
Vegetable oil for frying
In a large mixing bowl, combine the shrimp, 1/2 cup breadcrumbs, and remaining ingredients. Place the remaining breadcrumbs in a shallow dish. Scoop out about 1 tablespoon of shrimp mixture and roll in your hand to form a small bowl. Roll it in the reserved bread crumbs. Repeat the process until all of the mixture has been rolled into small balls.
Refrigerate for at least 2 hours to set the balls and make frying easier.
When you're ready to cook the boulettes, heat the vegetable oil in a heavy skillet to 350 degrees. Drop the boulettes into the hot oil a few at a time and fry them until they are a light golden brown about 4 - 5 minutes a batch.
Serve alone or with red or green pepper jelly, tarter or cocktail sauce.
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