|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
Tip: Try shrimp balls for more results.
1 - 9 of 9 for fried shrimp balls
Put shrimp and pork fat ... into 1 inch balls. Roll shrimp ... Often, experienced cooks used two cleavers simultaneously, one in each hand, to blend and chop.
1. Clean and chop the shrimp and pork fat ... fist (making a ball). With right ... oil. Separate the balls as they rise ... remove to platter and serve.
Wash shrimp with salt, rinse ... spoon form into balls. Drop in ... golden brown. Drain on paper towels. To make attractive, serve on top of lettuce leaves.
1. Trim crust ... Shell and devein shrimp. Wash and ... When it forms balls about the size ... frying the rest. Transfer balls to heated platter and serve.
Mix flour, water and eggs. Add everything else to batter. Heat 4 cups oil. Drop large spoons of mix in oil to deep fry. Drain and blot excess oil ...
Louisiana cooks are ... homes. These Louisiana Shrimp Balls are a good ... shrimp balls in warm oven while frying remaining balls. Makes about two dozen.
Put conchs, fish, shrimps, onion, celery, ... Roll mixture into balls using 2 or ... ball. Drop into oil heated to 375 degrees F. and fry until golden brown.
Peel and cook ... stir in the shrimp, mixing well. Form the potato mixture into balls about the size ... luncheon dish, for 6. Or as first course for 12.
Chop meat fine ... degrees, shape into balls about 1/4 cup ... minutes or until brown; drain on paper towel. Prepare peas, spoon over croquettes and serve.
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