Shrimp Meatballs

Name: Shrimp Meatballs (Albondigas de Camaron)
Yield: Serves 4 (About 16 Meatballs)
Cuisine: Mexican
Ingredients: Dash of Tabasco; Fish stock or water, for simmering; Fish stock or water, for simmering; Hot sauce; 1 pound peeled and deveined shrimp, finely diced; ¼ teaspoon ground nutmeg; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup heavy cream; 1 teaspoon of salt; 2 large egg whites, beaten; 1 pound skinless red snapper fillets

Albondigas de Camaron

Preparation info

Serves
4
(About 16 Meatballs)

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

In Acapulco, fish meatballs are commonly served in a cone or basket with Cholula hot sauce (see sidebar below), a favorite condiment on virtually every table throughout Mexico. However, you can find plenty of great hot sauces today in supermarkets and specialty food stores, as well as in Latino grocery stores.

Ingredients

1 pound skinless red snapper fillets
2 large egg whites, beaten
1 teaspoon

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free

Method

Chill the work bowl and blade of a food processor until very cold. Combine the snapper, egg whites, and 1 teaspoon of salt in the bowl and purée until smooth. Slowly pour in the cream, adding more if necessary until the mixture is firm enough to form into balls. Stir the shrimp, nutmeg, additional salt, pepper, and Tabasco to taste into the meatball mixture.
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