Shrimp, caught in the Gulf of Mexico, are a favorite food in Louisiana, and these vibrantly flavored balls flecked with vegetables are an easy-to-make way to enjoy them.
2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 celery rib, chopped
1/2 red bell pepper, seeds and ribs removed, and finely chopped
11/2 pounds large raw shrimp (21 to 30 per pound), peeled and deveined, divided
2 large egg whites
1/4 cup plain breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1/2 teaspoon hot red pepper sauce or to taste
Cajun seasoning to taste
Vegetable oil spray
For dipping:
1 cup Tartar Sauce or purchased tartar sauce
1. Preheat the oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a medium skillet over medium heat. Add onion, garlic, celery, and red bell pepper. Cook, stirring frequently, for 5 to 7 minutes, or until vegetables are soft. Scrape mixture into a mixing bowl.
3. Finely chop 1/2 pound shrimp, and add to the mixing bowl. Puree remaining 1 pound shrimp and egg whites in a food processor. Add to the mixing bowl, along with breadcrumbs, chives, parsley, hot red pepper sauce, and Cajun seasoning, and mix well. Allow mixture to chill for a minimum of 30 minutes.
4. Make mixture into 1-inch balls, and arrange shrimp balls on the prepared pan. Spray tops of shrimp balls with vegetable oil spray. Bake shrimp balls for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Tartar Sauce for dipping.
Note: The shrimp mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the shrimp balls can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, uncovered, for 8 to 10 minutes, or until hot.