Best Shrimp Balls And Gravy Recipes

SHRIMP BALLS

Steps:

• In a medium pot on low heat, cook shrimp with one tablespoon butter. Stir in 1 tablespoon of Louisiana crawfish boil mix. Remove shrimp from heat once warmed or if using raw shrimp cook until the shrimp cook thoroughly. Stir in lemon juice, mix well and set aside.
• p id="instruction-step-2″>2. Chop onion, garlic, and green onion in food processor or chopper.
• p id="instruction-step-3″>3. Using a strainer drain all the liquid from the shrimp, once the liquid is removed then place shrimp in the food processor on top of the chopped vegetables.
• p id="instruction-step-4″>4. Chop the shrimp up into pieces be careful not to make the shrimp mushy; they should be chunky.
• p id="instruction-step-5″>5. Pour the shrimp mixture into a large mixing bowl, add remaining ingredients. Note: I chopped the parsley with a knife.
• p id="instruction-step-6″>6. Mix ingredients well with clean hands or use gloves.
• p id="instruction-step-7″>7. Shape shrimp mixture into golf size balls. Place on a cookie sheet. Should make 13-14 balls.
• p id="instruction-step-8″>8. Roll balls in flour. I stirred in 1 tablespoon of garlic powder into the flour. Heat cooking oil in deep fryer to 325 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
• p id="instruction-step-9″>9. Once the shrimp balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!

SHRIMP BALLS

Steps:

• Make the shrimp balls: In a large skillet, melt ghee over medium heat. Add onion and garlic; season with 1/2 teaspoon salt. Cook until softened, about 12 minutes. Add spice blend and cook 2 minutes. Stir in pine nuts and raisins and cook 2 minutes more. Set aside to cool.
• In a food processor, pulse shrimp until finely minced. Transfer to a bowl and fold in lemon zest, cilantro, and dill. Fold in reserved onion mixture; set aside.
• Make the sauce: Place tamarind in a small bowl and add just enough hot water to cover. Let soak until softened, at least 15 minutes. Mash with a fork before straining through a sieve into a bowl. Press on any remaining solids in sieve before discarding. Set aside.
• In a large skillet, melt ghee over medium heat. Add onion, garlic, and 1/2 teaspoon salt and cook until softened, about 12 minutes. Add chile, coriander, and 1/2 teaspoon pepper and cook, stirring, about 2 minutes. Add tomato paste, loumi, cinnamon, tomatoes, and reserved tamarind liquid. Cook until tomatoes are softened, about 10 minutes. Add 4 cups water and simmer sauce for 10 minutes. Season with salt.
• Using a 2-tablespoon scoop, form shrimp mixture into balls, adding directly into sauce as they are formed. Cover and let cook 5 minutes. Uncover and gently turn balls, then cover again and continue to cook until opaque throughout, about 5 minutes more. Stir in cilantro and dill just before serving.

EASY CRISPY VIETNAMESE SHRIMP BALLS

Steps:

• Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
• Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
• Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
• Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
• Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

GIANT BISCUITS WITH SHRIMP GRAVY

Steps:

• Preheat the oven to 450 degrees. In a food processor combine the flour, baking powder, salt, sugar and process until well combined. Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces. Add the milk and process just until the dough is combined.
• Transfer the dough to a board and pat it to 1 inch thick. Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet. Bake for 15 minutes. Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through.
• Remove from oven and split open. Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half.

CHARLESTON SHRIMP 'N' GRAVY

Steps:

• Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
• When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

SHRIMP GRAVY

Steps:

• Fry the bacon in a heavy skillet and remove from the pan; set aside. Sauté the onion in the bacon grease until soft. Add the shrimp and stir for a minute or two. Stir in the flour until the shrimp are coated. Add the ketchup and Worcestershire sauce, then slowly stir in 1 1/2 to 2 cups of water-enough to make a good gravy. Add House Seasoning to taste. Serve with grits for breakfast or brunch.

SHRIMP BALLS AND GRAVY

Steps:

• 1. 1-Grind Shrimp ,onions and garlic in food chopper.
• 2. 2-Place in mixing bowl:Add remaining ingredients .Mix well with hands.Shape in to small balls:Then roll into flour and fry untill brown.Take out and add to the gravy ,below....
• 3. Gravy::::
• 4. Make a roux,with flour and oil:Saute onions and bell pepper in roux;add water and remaining ingredients.After Shrimp Ball or Fried as above ,add them to the gravy and SIMMER on Low for a hour and a half......I serve over Rice ...But these can be used as a appetizer...
• 5. PERSONAL NOTE::::: I often serve these as a appetizer ,or on the buffet at church dinners ..Just keep them warm in a crock pot....