Shrimp Boulettes

2-1/2 lb coarsely ground raw shrimp
2 med. onions, ground
1 bell pepper, ground
2 eggs
1-1/2 cups (approx.) bread crumbs, use judgement for consistency
1 sm can evaporated milk
Season to taste with green onions, parsley and Tabasco (pepper mash)

Mix all ingredients well. Spoon out approx. level tablespoon. Form boulette in palm of hand. Cook in deep fat at 375F till golden brown.

Will keep in refrigerator.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana