Shrimp Balls

2 tablespoons margarine

2 tablespoons onion or scallions

2 tablespoons parsley, chopped

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon Tabasco Sauce

1/2 pound shrimp, cooked and finely chopped

2 eggs

2 cups Italian bread crumbs

1/2 cup milk

Melt margarine, add parsley and onions. Cook 1 minute in skillet. Blend in flour. Stir in milk, salt, pepper and Tabasco Sauce. Stir constantly until mixture thickens and comes to a boil. Remove from heat and add shrimp. Shape into balls, using 1 tablespoon per ball. Beat eggs. Dip balls in bread crumbs, then in eggs, then in bread crumbs again. Chill 30 minutes, Deep- fry 4 balls at it time for 2 to 3 minutes. Keep warm in low heated oven.

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Seafoods

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Cajun Country -- New Iberia, Louisiana