Louisiana cooks are among the most innovative regional cooks in the country and have learned to make good use of whatever is on hand - and in local waters. They can usually provide imaginative goodies for friends and relatives who unexpectedly arrive at their homes. These Louisiana Shrimp Balls are a good example.

2 tbsp. butter
2 tbsp. chopped parsley
2 tbsp. chopped green onions
1/4 tsp. hot pepper sauce
1/2 lb. shrimp or crawfish, cooked, cleaned and finely chopped
1/3 c. milk
1/2 tsp. salt
2 tbsp. flour
2 eggs
Oil (for deep frying)
Bread crumbs

In a medium saucepan, melt butter and add parsley and green onions; cook one minute. Blend in flour, stir in milk, salt and hot sauce; cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat and stir in shrimp. Form balls using one tablespoon of mixture for each ball.

Beat eggs until well mixed; dip balls into bread crumbs, into eggs and then into bread crumbs again. Chill for 30 minutes.

Fill a large saucepan or deep fat fryer to mid-level with oil and heat to 350 degrees. Fry a few balls at a time until golden brown (2 to 3 minute). Store shrimp balls in warm oven while frying remaining balls. Makes about two dozen.