Oct 292018

Shrimp is a very versatile seafood. Available year round, it is always easy to get your hands on fresh shrimp.This week, I am sharing two shrimp recipes.

3 pounds Shrimp. peeled (41-50 count)

1/4 cup Bell Pepper, chopped

1/4 cup Celery, chopped

2 Onions, chopped

2 cloves Garlic, minced

1 medium Russet Potato, boiled

2 tablespoons Flour

Creole Seasoning to taste

Preheat fryer to 375℉.

In a blender or food processor, process the shrimp, bell pepper, celery, onions and potato t a fine mince. Take care not to reduce everything to mush, the finished product should have some texture to it. Then add flour and Creole seasoning and mix well. Form into rounds, about the size of golf balls. Roll in flour and fry until golden brown.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.