A Mardi Gras appetizer that’s as decadent and delicious as the day itself! New Orleans Shrimp Meatballs are jam-packed with sweet-and-savory shrimp, tender aromatic veggies, and fresh herbs for a truly succulent sensation. Fried crisp and served hot, New Orleans Shrimp Meatballs are certain to get the good times rolling!
Ingredients
- 3/4 cup green bell pepper, coarsely chopped
- 2 tablespoons green onions, coarsely chopped, plus more, to taste, for garnish
- 1/4 cup celery, coarsely chopped
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- 1 1/4 pounds small or medium shrimp, peeled and deveined
- salt, to taste
- black pepper, to taste
- cayenne pepper, to taste
- 1 tablespoon plus 1 teaspoon hot sauce
- peanut oil, to taste
Directions
Step 1 –In a large bowl, add the green pepper, 2 tablespoons of the green onions, the celery, the parsley, the shrimp, the salt, the black pepper, the cayenne, and the hot sauce and toss and stir, coating the mixture evenly.
Step 2 –In a food processor or a meat grinder, grind the shrimp mixture. If using a food processor, work in small batches and pulse until smooth like a paste.
Step 3 –Transfer the shrimp mixture to a clean bowl.
Step 4 –In a heavy-bottomed pot over medium-high heat, add 4 inches of the peanut oil and heat to 375 degrees F.
Step 5 –Form some of the shrimp mixture into a mini ball, about the size of a quarter, to act as a tester meatball.
Step 6 –Carefully drop the tester meatball into the hot oil and fry until golden-brown on the outside and cooked to a minimum temperature of 145 degrees F, about 6 minutes.
Step 7 –Transfer the tester meatball to a paper-towel-lined plate to drain.
Step 8 –Taste the tester meatball and adjust the remaining shrimp mixture’s seasonings with the salt, the black pepper, and the cayenne, as needed.
Step 9 –Form the rest of the shrimp mixture into small, 1-1 1/2-inch meatballs and add them in batches to the hot oil.
Step 10 –Fry the meatballs until golden-brown and the meat reaches an internal temperature of 145 degrees F, about 6 minutes.
Step 11 –Transfer the cooked meatballs to a paper-towel-lined plate to drain and cool.
Step 12 –Repeat until all of the shrimp mixture is used.
Step 13 –Serve garnished with the extra green onions.
