Shrimp Boulettes

9th July 2015

Interview: Adam Park
Photographs: Martin Vargas

“Shrimp boulettes were one of my favorite treats as a child. My mom always fried them up to eat as a snack before she served a big meal. I like to dip mine in vinegar. At Mosquito Supper Club we like to take the leftover boulettes and make po’boy sandwiches for the staff.”
Melissa Martin, chef, New Orleans

Makes 8 to 10 servings


2.5lb raw shrimp, peeled and deveined
2 tsp salt
1 tsp crushed black pepper
A pinch of cayenne pepper
Louisiana hot sauce to taste
4 medium red potatoes, peeled and roughly chopped
1 green bell pepper, roughly chopped
4 celery stalks, roughly chopped
1 onion, roughly chopped
A sprig of parsley, roughly chopped
Vegetable oil


Drain any liquid from the shrimp, place them in a bowl and season with the salt, pepper, cayenne and Louisiana hot sauce.

In a food processor, pulse the shrimp into a paste. Add the celery, green pepper, onion and parsley and pulse again. Then add the potatoes and pulse until everything is well combined.

In a large frying pan heat 2 inches of oil to 350F/180C. Ball the shrimp mix using your hands or a small ice-cream scoop and fry them in batches till golden-brown. Drain and serve. (Melissa recommends serving them with hot pepper vinegar and remoulade.)

Posted 9th July 2015

In Recipes


Interview: Adam Park
Photographs: Martin Vargas