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. Drain the potatoes and use a fork or potato masher to mash the potatoes - leaving some small lumps is okay. Set aside to cool.
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.
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.
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.
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.
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.
Plate and serve with the Buffalo Marina Sauce. Enjoy!
