Shrimp Boulette


1 lb. shrimp, peeled and deveined
1 onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 eggs
1 cup bread crumbs
Cajun seasoning
Oil for frying


Chop shrimp into small pieces.

Combine onions, bell pepper, celery, garlic, eggs, and bread crumbs. Season with Cajun seasoning. If too dry, add a little water. If too soft, add bread crumbs.

Roll mixture into 1 ½ inch balls or make small patties. Dip in flour and fry in oil.

Serve as hors d’oeuvres or use in shrimp bisque.