Sassy Shrimp Puffs


Recipe and photo courtesy of Southern Fried by James Villas

Makes about 50 puffs

  • 5 slices white loaf bread, crusts removed 
  • Milk
  • 1 pound fresh shrimp, shelled, deveined, and finely ground
  • 2 medium potatoes (about ½ pound), boiled and mashed
  • ½ teaspoon powdered dried fennel 
  • Salt and freshly ground black pepper to taste 
  • Peanut oil for deep frying

Sassy Shrimp Puffs

Click image to enlarge



Tear the bread into very small pieces; transfer to a bowl, add enough milk to moisten well, let soak for 10 minutes. Squeeze dry and place in a bowl, discarding the milk. Add the shrimp, mashed potatoes, fennel, and salt and pepper, mix with your hands till well blended and smooth, and form the mixture into 1-inch balls.

In a deep fryer or electric frypan, heat about 2 inches of oil to 365°F on a deep-fat thermometer, drop the balls into the oil in batches, fry till golden brown, about 2 minutes, and drain on paper towels.

Serve at once.

Louisiana Recipes Weekly


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