Deep Fried Shrimp Balls with Buffalo Marinara Sauce

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This is an easy and delicious appetizer recipe that is excellent for Super Bowl game night or any gathering. This shrimp ball reminds me of the shrimp fritters my Mom used to make. They pack a tremendous amount of flavor and the Buffalo Marinara Sauce is to die for (not literally). This sauce is also versatile and goes well with chicken wings. This delectable appetizer never last for more than a few minutes – it serves about four to five people. So be sure to make extra.

Deep-Fried Shrimp Balls with Buffalo Marinara Sauce

Course Appetizer
Keyword Potatoes, Shrimp Balls
Prep Time 15 minutes
Cook Time 30 minutes
Marinate 30 minutes
Total Time 1 hour 15 minutes
Author Yasmin Rasheed

Ingredients

FOR THE SHRIMP BALLS:

  • 1 pound large shrimps peeled and deveined
  • 3 small to medium potatoes peeled and quartered
  • 6 1/2 cups water
  • 2 cloves garlic minced
  • 4 to 6 fresh mint leaves
  • 1 teaspoon fresh thyme chopped
  • 2 scallions chopped
  • 1/2 of a habanero or scotch bonnet pepper seeded and chopped
  • 2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup yellow cornmeal
  • canola oil for deep frying

FOR THE BUFFALO MARINARA SAUCE:

  • 16 ounces marinara sauce
  • 4 ounces butter
  • 2 cloves garlic minced
  • 1 lemon juiced
  • 1/2 cup tabasco hot sauce

Instructions

FOR THE SHRIMP BALLS:

  1. Add six cups water, one teaspoon salt and the potatoes to a small pot.  Cook the potato over high heat until fork tender.

    Note: Do not over cook – you want the potatoes to be fork tender but not too soft. Can take up to fifteen minutes – check it a few times after the first 10 minutes from the time the water starts boiling.

  2. Drain the potatoes and use a fork or potato masher to mash the potatoes – leaving some small lumps is okay. Set aside to cool.

  3. In a food processor, add the shrimps, one teaspoon salt, the fresh ground black pepper, mint leaves, thyme, scallions, habanero hot pepper and one tablespoon olive oil. Pulse until the mixture starts to turn into a rough paste – leave some lumps of shrimp.

  4. Remove the mixture to a medium bowl. Add the cornmeal, mashed potatoes and a quarter cup of water. Use a spoon or your hands to combine the ingredients to make a batter – the batter should be a texture that you can use to form small balls.  Add more water if needed – but the batter must not be watery.

  5. Cover with plastic wrap and refrigerate for 30 minutes – makes it easier to handle. Use about one tablespoon batter to form a ball in the palm of your hand.  Makes about 20 balls. 

  6. In a heavy bottom medium pot or deep frying pan, pour enough oil that is about four inches deep – ensure that you only fill the pot or pan no more than three-quarter filled to avoid the oil running over.

  7. Heat the oil to 350 degrees (use a thermometer to check).  Add a few of the shrimp balls to the hot oil – about five at a time to allow them to cook quickly and stay crunchy on the outside.  Fry each batch about three to four minutes each until they are nicely browned.  Drain on paper towel.

  8. Plate and serve with the Buffalo Marina Sauce. Enjoy!

BUFFALO MARINARA SAUCE:

  1. Make the sauce while the shrimp batter is marinating in the fridge.

  2. In a saucepan, melt the butter over low to medium heat.  Add the garlic and sauté for 30 seconds.  Add the marinara sauce, lemon juice and tabasco hot sauce.  Stir to combine.  Bring to a boil.  Reduce heat to low. Simmer for 15 minutes. Remove from heat and set aside. [Serve it warm with the shrimp balls].

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2 Comments Add yours

  1. Carol Basdeo says:

    such easy to follow recipe. I love it!! Thank you.

     
    1. julietkitchen says:

      Thanks for your kind comment

       

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