Fried Shrimp Balls

1 slice white bread
2 tbsp. cold chicken stock
1 lb. raw shrimp
2 oz. bacon fat
1 stalk celery, finely chopped
1 tsp. salt
1/2 tsp. finely chopped garlic
1 egg yolk
1 egg white
3 c. oil

Trim crust from bread and tear bread into small pieces. Place in bowl and sprinkle with stock. Shell and devein shrimp. Chop shrimp and pork fat together until they form a smooth paste. Combine bread, shrimp mix, celery, salt, garlic and egg yolk and mix thoroughly. Beat egg white to a froth with fork and stir into shrimp mix. Have shrimp mix, and a baking pan lined with double thickness of paper towels in easy reach. Preheat oven to lowest setting. Pour 3 cups oil into 12 inch Dutch oven or large deep fryer and heat until it reaches 350 degrees. Form balls about the size of a walnut out of shrimp mixture and drop into hot oil. (Use icy cold water on your hands to inhibit mixture from sticking to hands). Make 6 to 8 balls at a time. Turn the balls with a slotted spoon to keep them apart as they fry. They should become golden in 2 to 3 minutes. Transfer balls to paper lined baking dish to drain and keep warm in the oven while frying the rest. Serve with cocktail or tartar sauce.

| Crab or Lobster Dip | Seafood Chowder | Shrimp Newberg | Fried Shrimp Balls | Cole Slaw | Banana Pudding | Watermelon Fruit Salad |
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