Recipe information
Yield
8 Servings
Ingredients
1
pound uncooked large shrimp, peeled, deveined
1
/2 cup dry Italian breadcrumbs
1
large egg
1
large egg yolk
2
tablespoons chopped fresh parsley
2
tablespoons fine cracker meal
1
garlic clove, minced
1
/8 teaspoon cayenne pepper
Additional cracker meal
Vegetable oil (for frying)
French rolls, split, toasted
Purchased tartar sauce
Shredded lettuce
Sliced tomato
Hot pepper sauce
Need to make a substitution?
Preparation
Step 1
Combine shrimp, breadcrumbs, egg, egg yolk, parsley, cracker meal, garlic, and cayenne pepper in processor. Using on/off turns, process until shrimp are finely chopped but not pasty. Form mixture into 24 balls, using 2 tablespoonfuls for each. Roll balls in cracker meal.
Step 2
Pour vegetable oil to depth of 3 inches in heavy large pot. Heat oil to 325°F. Working in batches, fry shrimp balls until golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer shrimp balls to paper towels and drain.
Step 3
Place 3 shrimp balls on bottom half of each roll. Top with tartar sauce, lettuce, and tomato, then roll tops. Serve immediately, passing hot sauce separately.