1 egg
1/2 c. chopped bell pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. flour
1/8 tsp. each pepper, garlic powder, cayenne pepper
2 c. shrimp, cleaned and chopped (1 lb.)
1 tsp. salt

Beat egg in bowl. Add all ingredients. Place in refrigerator for 2 hours. Drop by tablespoons into hot deep fat until browned. Serve with green salad and potato salad. Yield: 3 servings.