Recipe courtesy of Uncle Bubba

Aunt Trina's Shrimp Boulettes

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 8 to 10 servings
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1 medium onion, cut in chunks

1 medium Idaho potato, peeled and cut in chunks

1 pound raw shrimp, peeled and deveined, tails removed

1/3 cup finely chopped fresh parsley leaves

3 green onions, chopped

1 green bell pepper, chopped

1 egg, beaten

3 tablespoons all-purpose flour

Salt and freshly ground black pepper

3 tablespoons vegetable shortening


  1. Using the grinder attachment on a mixer or in a food processor grind onion and potato together. Add shrimp and pulse all together.
  2. In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper. Stir in the egg and flour to make a batter. Fold in shrimp to the mixture and season with salt and pepper.
  3. Melt the shortening in a large skillet over medium-high heat. When the shortening is hot, drop the batter by tablespoonfuls into the pan. Saute 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.