CAJUN SHRIMP BALLS
|A delicious make ahead appetizer and you only need 1/2 lb. shrimp. Makes 2 dozen
|2 tbsp||Butter||25 mL|
|2 tbsp||Chopped green onions||25 mL|
|2 tbsp||Chopped fresh parsley||25 mL|
|2 tbsp||Flour||25 mL|
|1/2 cup||Milk||125 mL|
|1/4 tsp||Tabasco sauce||1 mL|
|1/2 tsp||Salt||2 mL|
|1/2 lb.||Cooked chopped shrimp||250 g|
|2 cups||Dry bread crumbs||500 mL|
|Oil for deep frying|
|In skillet melt butter, add parsley, green onions, cook 1 minute.
Blend in flour, stir in milk, salt, Tabasco.
Cook stirring constantly until mixture thickens and comes to boil.
Remove from heat stir in shrimp and chill.
Beat eggs until mixed.
Shape shrimp mixture into balls using 1 tbsp(15 mL) per ball.
Dip in bread crumbs,then egg, then bread crumbs again. Chill at least 30 minutes.
Fry in 350°F (180°C) oil 4 at a time for 2-3 minutes.