What happens when you combine a little potato, a lot of shrimp, and spices, cover it with saltine cracker crumbs and do a quick fry? Shrimp Boulettes.
It’s a close cousin to my Vietnamese Shrimp Toast, with the cracker crumbs subbing for the toast. and it’s just as delicious although with a completely different flavor profile dominated by thyme, paprika, and parsley among others.
Traditional Boulette Recipe Fails
In doing research on the recipes of others I came across a common complaint and cause of failure. That was consistency. If it’s too loose the boulette will fall apart in the oil and you don’t want that. The problem arises because many of these recipes call for “one boiled russet potato.” and this can be the size of a tennis ball or the prize winner at the Iowa state fair. So my MO is to buy a medium-sized potato, boil it, mash it and use half a cup. If your final mixture is too stiff add a tablespoon or so but be careful not to add in too much. You should be able to roll a ball in your hand easily.
The Prep
To start at the start peel two pounds of any sized shrimp; peel, boil and mash your potato, add both to a food processor along with the egg and the herbs, spices, and lemon (or lime) juice. Pulse a few times then put into a bowl and fold in the chopped bell pepper, onion, and chili. Now put your shrimp boulette mixture in the freezer for 10 to 15 minutes to firm up.
The breading
While firming is happening, crush the saltines. You may do this by squashing the sleeve with your hands or in a food processor, or you can use panko. Do not use the fine-ground Progresso-style bread crumbs. They’re too fine and have a slightly sweet taste.
Frying
Next heat the oil to 350. If you don’t have a thermometer just stick a chopstick or spoon in the oil. If bubbles form around the edge it’s good. Form balls, roll them in the cracker crumbs and drop in the oil. I like to flatten them a little bit but golf ball size & shape is traditional if that’s how you like them. Cook till brown about a minute per side.
After frying lay on a wire rack to cool as that will keep both sides crisp. You’re unlikely to have leftovers but if you do they can be frozen and reheated (also on a rack). But here’s another tip – you probably won’t have any leftovers…
And that’s it! I like a squirt of citrus over the finished product and pickles and veg to go with. You can even dip in some tartar sauce if you like.So dig in and enjoy!
Shrimp Boulettes
Author: Carine Clary
Cuisine: Cajun
Ingredients
- 2 lbs shrimp, peeled
- ½ cup mashed potatoes
- 1 egg*
- 2 tablespoons parsley, chopped
- ½ tsp. ground thyme
- 1 tsp. paprika
- ¼ tsp. nutmeg
- 1 tablespoon lemon juice
- 1½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. baking powder
- 1 cup red bell pepper, finely diced
- 1 cup onion, finely diced
- 1 tablespoon serrano chili, very finely diced
- finely crushed saltine crackers, two sleeves**
Instructions
- In a food processor combine raw shrimp, potato, parsley, thyme, paprika, lemon juice, egg, salt, pepper, and baking powder. Pulse several times but not too much. Little pieces of shrimp should still be visible.
- Fold in onion, bell pepper, and serrano chili.
- Put the mixture in the freezer for ten minutes or so to firm up then spoon out & roll into balls in the palm of your hands.
- Roll in cracker crumbs then slightly flatten with your hand.
- Fry in vegetable oil at 350 degrees or when bubbles form around the edges of a spoon or chopstick you've inserted into the oil.
- Cook on both sides until brown.
Notes
*If you halve the recipe beat the egg and only add half.
**or dried French bread crumbs or panko
**or dried French bread crumbs or panko