Creole Fried Shrimp

Name: Creole Fried Shrimp
Yield: Makes 5 dozen small balls
Ingredients: 1 tsp. ground red pepper; 1½ c. soft moistened bread crumbs; 2 tblsp. shortening; 2½ c. shrimp, cleaned and finely chopped or ground; 2 tsp. salt; 2 tblsp. finely chopped onion; Shrimp Sauce Erath; 2 tblsp. minced parsley; Fine bread crumbs (for coating); ¾ c. water; 1 tblsp. finely chopped celery; 1 tblsp. finely chopped green pepper; 2 tblsp. flour

Preparation info

Makes
5 dozen
small balls

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve these tasty tidbits on picks for easy dipping in the sauce

Ingredients

2 tblsp. shortening
2 tblsp. flour
2 tblsp

Starter
Fish course
Pescatarian

Method

Heat shortening; add flour and stir constantly until golden brown. Add onion, green pepper and celery; stir until soft.
Add water, shrimp and seasonings; simmer 15 minutes. Remove from heat and cool slightly. Add 1½ c. bread crumbs and parsley. Shape mixture into small balls and roll in fine bread crumbs.
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