Shrimp boulettes, or bullets as my husband affectionately calls them, are a mixture of minced shrimp, potatoes and veggies, formed into patties or balls and fried, are great as a main dish, side dish and a favorite alongside a bowl of beans.
Shrimp Boulettes
Okay. I will admit it. Shrimp boulettes fried up this way is decidedly not the healthiest way to consume shrimp - you can see that just from looking at it! But... you know better than to come here for that anyway, don't ya?
Well, I gotta say, these little patties of fried deliciousness will make your tongue sing and that up there, well... that is the way they are loved the most down here. Shaped into small, flat patties, coated in flour or bread crumbs, and pan fried in very hot oil, they are a tonguegastic texture experience - crunchy on the outside, nice and creamy on the inside and loaded with comforty goodness.
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| A shrimp boulette shaped in a ball and cracked open to show its deliciousness! |
Shrimp boulettes {pronounced boo-lets} are well loved around this part of the south. Some people make their shrimp boulettes with raw shrimp that has been finely minced or ground, but I much more prefer that the shrimp are at least slightly precooked personally. The shrimp is then mixed with vegetables, potatoes and seasonings, and either rolled into balls, a little more true to their name, or flattened into patties, a bit more traditional.
Either way, once mixed, they are then passed through a bit of flour, breadcrumbs or even panko, though that is a much more modern approach and I happen to love the results. I personally love shrimp boulettes rolled into balls and deep fried, which cooks them faster - another reason to use slightly pre-cooked shrimp - and there is less chance of oil absorption.
Shrimp boulettes, or bullets as The Cajun calls them, are a wonderful Deep South tradition, and while I don't know if these are perfectly true to his New Iberia roots, they sure are pretty darned tasty. A lot of folks make them with fish, a favorite being gar fish.
Serve them plain with a nice dipping sauce like Mississippi's own Comeback Sauce, or that remoulade sauce shown above, or pair them up with a nice piping hot bowl of Cajun White Beans with Rice.
Like beef boulettes, seafood boulettes may also be fried and then dredged in a roux gravy, such as that used for gumbo, adding some of the trinity to the gravy.
For more of my favorite shrimp recipes, visit my page on Pinterest!
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