Farm Journal's Creole Fried Shrimp

"Serve these tasty tidbits on picks for easy dipping in the sauce."   
Above is the head note from Farm Journal's Country Cookbook (circa 1959 and republished in 1972) for this recipe.  Obviously from a Louisiana cook, this recipe is still on trend today. I used my food processor to chop the shrimp. Also, garlic juice is listed as an ingredient, which I couldn't locate, soI mashed a clove of garlic and then chopped it really fine, then mashed it into a paste and used that instead.  Since we weren't having a party, I made the balls Tablespoon-sized for a main dish; Barry loved these balls of fried shrimp!  After making them, I feel certain that the balls could be shaped a few hours in advance, wrapped in plastic wrap, then fried just before serving.  Also, the next time I make the larger balls for a main dish, I will let the shrimp mixture cool completely, then add an egg along with the bread crumbs and parsley so they will hold together better. The smaller size are held together by the fried coating.  These take a little time, but are delicious. (If you like, you can serve bottled cocktail sauce instead of the sauce Erath, to save time!)

2 Tblsp. shortening

2 Tblsp.flour

2 Tblsp. finely-minced onion

1 Tblsp.finely-minced green pepper

1 Tblsp.finely-minced celery

3/4 cup water

2 1/2 cups shrimp, clean and finely chopped or ground

2 tsp. salt

1 tsp. ground red pepper

1 1/2 c. soft moistened bread crumbs

2 tblsp. minced parsley

Fine bread crumbs (for coating)

Shrimp Sauce Erath

Hard-cooked egg yolk

Heat the 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 1 1/2 c. bead crumbs and parsley.  Shape mixture into small balls and roll in fine bread crumbs.

Fry in deep hot fat (350-degrees about 2 minutes, or until golden brown.  Drain on paper towels.  Serve with Shrimp Sauce Erath.  Makes 5 dozen small balls.

Shrimp Sauce Erath:

Combine 1/4 c. mayonnaise, 1/4 c. Worcestershire sauce, 1/4 c. ketchup, 1 tsp. horseradish, 1/4 tsp. garlic juice, 1/2 tsp. salt and 1/8 tsp. pepper; chill thoroughly.  sprinkle grated hard-cooked egg yolk on top just before serving.  Make about 3/4 cup.

Note: Make the shrimp balls larger for a main dish.  Pass a bowl of the sauce to ladle over them.

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