Cajun Shrimp Balls Recipes

CAJUN SHRIMP AND RICE

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Cajun Shrimp and Rice image

Steps:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

HOT CAJUN SHRIMP APPETIZER

The easiest shrimp appetizer that is a perfect blend of savory, spicy, and smoky flavors. Serve it with a crusty, buttered bread to please any shrimp-loving crowd.

Provided by thefoodieexpress

Time 15m

Yield 4

Number Of Ingredients 12

Hot Cajun Shrimp Appetizer image

Steps:

Heat oil in a pan over medium heat. Add shrimp and saute for 1 to 2 minutes. Add onion powder, garlic powder, oregano, thyme, paprika, red pepper flakes, cayenne, salt, and pepper. Add water to ensure spices don't burn.
Mix well and let the shrimp continue to cook over medium heat until shrimp are firm, 3 to 4 minutes, taking care not to overcook them. Add butter, mix well, and remove from the heat once the shrimp are cooked.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 1.9 g, Cholesterol 180.2 mg, Fat 14.2 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 220 mg, Sugar 0.5 g

Ingredients

3 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon ground paprika
¼ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon water
1 tablespoon butter

CAJUN SHRIMP BALLS

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.

Provided by Molly53

Categories Cajun

Time 1h5m

Yield 24 balls

Number Of Ingredients 11

Cajun Shrimp Balls image

Steps:

Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
Stir in milk, salt and hot pepper sauce.
Cook until thickened, stirring constantly.
Remove from heat and stir in minced shrimp.
Shape into balls, using one tablespoon mixture per ball.
Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
Chill 30 minutes.
Heat oil to 350°F.
Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
Keep warm in low oven on paper towel lined plate; repeat with remaining balls.

Ingredients

2 tablespoons parsley, minced
2 tablespoons green onions, minced
2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce (or to taste, Tabasco or other Louisiana-style pepper sauce preferred)
1/2 lb shrimp, cooked, cleaned and finely chopped
2 eggs
2 cups fine dry breadcrumbs
oil, for frying

CAJUN SHRIMP WITH POTATOES

"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Cajun Shrimp with Potatoes image

Steps:

In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

Ingredients

1/2 cup chopped onion
2 tablespoons vegetable oil
1/4 cup chopped green onions
1/4 cup chopped celery
6 medium potatoes, peeled and diced
1 teaspoon salt
2 teaspoons Cajun seasoning
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled cooked bacon

PAULA DEEN'S CAJUN SEAFOOD BALLS

Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over.

Provided by Redneck Epicurean

Categories Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 14

Paula Deen's Cajun Seafood Balls image

Steps:

Pulse the shrimp in a food processor until finely chopped.
Transfer the shrimp into a large mixing bowl.
Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
Deep-fry in 350 degree F oil until golden brown.
Drain on paper towels.
Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Nutrition Facts : Calories 625.9, Fat 11.6, SaturatedFat 2.8, Cholesterol 512.4, Sodium 1283.1, Carbohydrate 58.6, Fiber 3.9, Sugar 1.5, Protein 70.1

Ingredients

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crabmeat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumbs
peanut oil, for frying
lemon wedge, for serving

CAJUN SHRIMP BALLS

During tailgating parties ( or any type of party!) for the Saints and LSU Tigers, we love to have Crawfish Balls, (we always have crawfish tails in the freezer!!) Shrimp Balls and Boudin Balls for snacking. Here is our Louisiana Shrimp Ball recipe. Enjoy while cheering on your favorite team.

Provided by Janis McRae

Categories Seafood Appetizers

Number Of Ingredients 7

Cajun Shrimp Balls image

Steps:

1. Mix shrimp, mashed potatoes, onions, egg and salt and pepper to taste.
2. Shape mixture into balls. Roll in flour and brown in hot oil in skillet. Serve hot with cocktail sauce for dipping.

Ingredients

1 1/2 lb peeled and chopped shrimp
2 large potatoes, boiled and mashed
1 onion, chopped
1 egg, beaten
1/2 c flour
2 Tbsp oil
salt and pepper

CAJUN SHRIMP

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories Seafood Shellfish Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

Cajun Shrimp image

Steps:

Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

Ingredients

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

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SHRIMP BALLS - THIS OLE MOM

Web Jun 1, 2016 To make the delicious and spicy cajun Shrimp Balls recipe, first you’ll need to cook the shrimp. Second, chop the vegetables using …
From thisolemom.com
5/5 (1)
Servings 4
Cuisine Cajun
Category Appetizer

In a medium pot on low heat, cook shrimp with one tablespoon butter. Stir in 1 tablespoon of Louisiana crawfish boil mix. Remove shrimp from heat once warmed or if using raw shrimp cook until the shrimp cook thoroughly. Stir in lemon juice, mix well and set aside.
p id=”instruction-step-3″>3. Using a strainer drain all the liquid from the shrimp, once the liquid is removed then place shrimp in the food processor on top of the chopped vegetables.
p id=”instruction-step-4″>4. Chop the shrimp up into pieces be careful not to make the shrimp mushy; they should be chunky.

Cajun Shrimp Balls Recipes

CAJUN SHRIMP AND RICE

HOT CAJUN SHRIMP APPETIZER

The easiest shrimp appetizer that is a perfect blend of savory, spicy, and smoky flavors. Serve it with a crusty, buttered bread to please any shrimp-loving crowd.

CAJUN SHRIMP BALLS

CAJUN SHRIMP WITH POTATOES

"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."

PAULA DEEN'S CAJUN SEAFOOD BALLS

CAJUN SHRIMP BALLS

During tailgating parties ( or any type of party!) for the Saints and LSU Tigers, we love to have Crawfish Balls, (we always have crawfish tails in the freezer!!) Shrimp Balls and Boudin Balls for snacking. Here is our Louisiana Shrimp Ball recipe. Enjoy while cheering on your favorite team.

CAJUN SHRIMP

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

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