2 lbs. shrimp, peeled
2 lg. onions
2 stalks celery
1 sm. bell pepper
Parsley and onion tops to taste
Salt, pepper and cayenne pepper
3 cloves garlic
Oil for frying

Finely mince or grind all ingredients, except oil. Mix all together well. Heat oil in skillet. Drop boulette mixture by spoonfuls into hot oil. Oil should come halfway up boulettes. Fry until golden brown on each side. Keep boulettes hot by placing in a heavy pot on top of stove over low fire.