SHRIMP BOULETTES

These crispy seafood balls will remind many Cajuns of a childhood treat that was common during Lent. For extra kick, season the bread crumbs, with salt, pepper or cayenne, if you like.

Shrimp Boulettes
Makes 8 servings

1/2 cup onions, diced

1/4 cup red bell peppers, seeded and diced

1/4 cup poblano peppers, seeded and diced

1 tablespoon jalapeño peppers, seeded and diced

1-1/2 teaspoons garlic, minced

1 pound shrimp, cooked and peeled

5 slices stale bread, broken into small pieces

1 each egg, beaten

3 tablespoons green onions, chopped

2 tablespoons parsley, chopped

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon Cajun seasoning

1/4 teaspoon cayenne

1-1/2 cups dried, fine bread crumbs

In a food processor with a metal blade, combine onions, peppers, garlic, shrimp, bread and egg. Pulse a few times to finely chop mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season mixture with salt, pepper and cayenne.

Fill a large Dutch oven with oil to a depth of 3 inches. Preheat oil to 350 degrees. Shape shrimp mixture into small balls, about 1 tablespoon each. Roll balls in bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate.

•

Richard notes that the fillets retain a firm texture even after pickling. The pickling mixture can be refrigerated over night but it is essential to bring it to room temperature before pouring it over the fillets.