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Started By
Message
Shrimp Boulettes
Posted on 7/1/25 at 5:03 pm
Posted on 7/1/25 at 5:03 pm
Hey I had some shrimp boulettes several years ago and really enjoyed them. We always do a big fish fry for the 4th and was wondering if someone has a simple recipe using 4.5 lbs of shrimp ? I saw some recipes on here in a search once before but can't find any now. Any help for something simple would be greatly appreciated. Seems I remember it was bpoled or half boiled potatoes, onions, seasonings and maybe bread crumbs ? Any help would be appreciated.
4
Posted on 7/1/25 at 5:31 pm to Bama Shadow
Posted on 7/1/25 at 5:45 pm to Gris Gris
Yeah that's way too complicated looking for me 
I could have swore someone posted his grandpa's recipe that was just 5 or 6 ingredients.
I could have swore someone posted his grandpa's recipe that was just 5 or 6 ingredients.
Posted on 7/1/25 at 8:24 pm to Bama Shadow
Read the link again, ya big silly. It IS the ingredients you already said. They just split out all the seasonings and trinity.
shrimp
oil
trinity (get a container of Guidry's if need be)/garlic
cajun seasoning + misc other powders from your seasoning drawer
egg
potato
breadcrumbs
shrimp
oil
trinity (get a container of Guidry's if need be)/garlic
cajun seasoning + misc other powders from your seasoning drawer
egg
potato
breadcrumbs
quote:
Ingredients
1 pound (150 – 250-count) raw, peeled Louisiana shrimp
2 tablespoons vegetable oil
1 cup diced yellow onion
½ cup diced celery
½ cup diced green bell pepper
½ cup chopped flat-leaf parsley
1 tablespoon minced garlic
1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 egg, beaten
1 cup Italian breadcrumbs
1 cup (about 1 medium russet potato) mashed potatoes
2 cups Panko breadcrumbs
Parsley leaves, for garnish
This post was edited on 7/1/25 at 8:27 pm
Posted on 7/1/25 at 10:39 pm to Bama Shadow
Ingredients don’t make it complicated.
This post was edited on 7/1/25 at 10:41 pm
Posted on 7/2/25 at 7:10 am to Bama Shadow
jiffy cornbread mix
shrimp (chop them in little bits)
trinity,
red bellpepper
jalepeno
mix together, deep fry, done
they are great
shrimp (chop them in little bits)
trinity,
red bellpepper
jalepeno
mix together, deep fry, done
they are great
Posted on 7/2/25 at 5:28 pm to Gris Gris
I agree, keep it simple,,,
grind 1 lb of shrimp
grind half qt. of guidrys and drain excess liquid
mix ground shrimp, guidrys, 1 egg and seasonings you like
add plain bread crumbs til pattys hold together.
dust pattys lightly with flour and fry in 1/4 inch of oil for 4 min per side
grind 1 lb of shrimp
grind half qt. of guidrys and drain excess liquid
mix ground shrimp, guidrys, 1 egg and seasonings you like
add plain bread crumbs til pattys hold together.
dust pattys lightly with flour and fry in 1/4 inch of oil for 4 min per side
Posted on 7/2/25 at 9:52 pm to Bama Shadow
For every 2 lbs of peeled shrimp
1 small yellow onion
1 small red potato
1 TBS of Creole Seasoning
1 tsp paprika (mostly for color)
1 egg
1/2 cup to 1 cup of Breadcrumbs
Season your raw shrimp with the creole seasoning and set them aside
Run your paprika, potato and onion through a food processor till its pureed. Add 1/4 of your shrimp and puree it. Add the rest of your shrimp and egg and pulse it till the shrimp are chopped pretty fine. Add some Panko or plain breadcrumbs to the mixture just enough to dry out the mixture a little.
Form into a little ball and drop into the hot grease. Or you can use a serving spoon, scoop a little mixture out the bowl and push it off into the oil with another slightly smaller spoon. Fry them for 4 or 5 minutes. No need to coat them in fish fry or flour. Taste one, if they seasoned well proceed to fry the rest.
Some people add greens and kind of other things. My grandma always made them like this and you can taste the shrimp.
You can also form the mixture into patties and make shrimp burgers.
1 small yellow onion
1 small red potato
1 TBS of Creole Seasoning
1 tsp paprika (mostly for color)
1 egg
1/2 cup to 1 cup of Breadcrumbs
Season your raw shrimp with the creole seasoning and set them aside
Run your paprika, potato and onion through a food processor till its pureed. Add 1/4 of your shrimp and puree it. Add the rest of your shrimp and egg and pulse it till the shrimp are chopped pretty fine. Add some Panko or plain breadcrumbs to the mixture just enough to dry out the mixture a little.
Form into a little ball and drop into the hot grease. Or you can use a serving spoon, scoop a little mixture out the bowl and push it off into the oil with another slightly smaller spoon. Fry them for 4 or 5 minutes. No need to coat them in fish fry or flour. Taste one, if they seasoned well proceed to fry the rest.
Some people add greens and kind of other things. My grandma always made them like this and you can taste the shrimp.
You can also form the mixture into patties and make shrimp burgers.
Posted on 7/2/25 at 10:03 pm to Bama Shadow
quote:
Boulettes
On every menu in Spain. So many ways, so good.
Posted on 7/3/25 at 4:00 pm to CHEDBALLZ
Thanks I just finished them up and outside of being a little salty from me using too much Tony's they're great. I really appreciate it.
This post was edited on 7/3/25 at 4:01 pm
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