Aunt Trina's Shrimp Boulettes

• 1 medium onion, cut in chunks
• 1 medium Idaho potato, peeled and cut in chunks
• 1 pound raw shrimp, peeled and deveined, tails removed
• 1/3 cup finely chopped fresh parsley leaves
• 3 green onions, chopped
• 1 green bell pepper, chopped
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 3 tablespoons vegetable shortening

1. Using the grinder attachment on a mixer or in a food processor grind onion and potato together.
2. Add shrimp and pulse all together.
3. In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper.
4. Stir in the egg and flour to make a batter.
5. Fold in shrimp to the mixture and season with salt and pepper.
6. Melt the shortening in a large skillet over medium-high heat.
7. When the shortening is hot, drop the batter by tablespoonfuls into the pan.
8. Saute 2 to 3 minutes per side, until browned and crisp.
9. Drain on paper towels.
10. Serve immediately.

onion, potato, shrimp, parsley, green onions, green bell pepper, egg, allpurpose, salt, vegetable shortening

Taken from www.foodnetwork.com/recipes/paula-deen/aunt-trinas-shrimp-boulettes-recipe.html (may not work)