Crispy on the outside, tender and savory on the inside. These classic Cajun shrimp boulettes are packed with fresh shrimp, the holy trinity of vegetables, and bold Creole spices. Perfect as an appetizer or a main dish.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Tender, savory green beans slow-cooked with smoky bacon, onions, and potatoes until they practically melt in your mouth. A classic Southern side dish that's pure comfort in a bowl.
Prep15 min
Cook75 min
Servings6
Serving size: 1 serving
About Shrimp Boulettes, Steamed Basmati Rice and Smothered Green Beans
Protein-packed Shrimp Boulettes with rice and smothered greens – a soul-satisfying, homestyle meal.
This cajun_creole dish is perfect for dinner. With 941.95 calories and 41.58g of protein per serving, it's a nutritious choice for your meal plan.
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1.5 tbsp Creole Seasoning (Use a low-sodium version if preferred)
0.25 tsp Cayenne Pepper (Optional, for extra heat)
0.5 tsp Black Pepper (Freshly ground)
0.5 tsp Salt (Adjust to taste, as Creole seasoning is salty)
3 cup Vegetable Oil (For frying)
Instructions
1
Prepare the Shrimp Base (5 minutes)
Separate the shrimp into two portions: one-third and two-thirds.
Place the one-third portion into a food processor and pulse until it forms a smooth paste. This paste will act as the binder.
Finely chop the remaining two-thirds of the shrimp by hand into small, pea-sized pieces. This provides a pleasant, chunky texture.
Combine the shrimp paste and chopped shrimp in a large mixing bowl.
2
Create the Boulette Mixture (5 minutes)
To the bowl with the shrimp, add the finely chopped yellow onion, celery, green bell pepper, minced garlic, sliced green onions, and chopped parsley.
Sprinkle in the all-purpose flour, Creole seasoning, cayenne pepper (if using), black pepper, and salt.
Pour in the beaten egg.
Gently mix all ingredients with a spatula or your hands until just combined. Avoid overmixing to keep the boulettes tender.
3
Chill the Mixture (30 minutes)
Cover the mixing bowl with plastic wrap.
Refrigerate the mixture for at least 30 minutes, or up to 2 hours. This step is crucial for firming up the mixture, which makes it easier to shape and prevents it from falling apart during frying.
4
Shape the Boulettes (5 minutes)
Remove the chilled mixture from the refrigerator.
Using a tablespoon or a small cookie scoop for uniform size, portion the mixture and roll it between your palms to form 1.5-inch balls. You should yield approximately 16 boulettes.
Place the formed boulettes on a baking sheet lined with parchment paper.
5
Fry the Boulettes (15 minutes)
In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Working in batches of 4-5 to avoid overcrowding, carefully lower the boulettes into the hot oil.
Fry for 3-4 minutes, turning them occasionally, until they are a deep golden brown and cooked through.
Using a slotted spoon, transfer the cooked boulettes to a wire rack to drain any excess oil. This keeps them crispy.
Ensure the oil returns to 350°F (175°C) before frying the next batch.
6
Serve Immediately
Serve the shrimp boulettes hot and fresh for the best crispy texture. They are excellent with a side of classic remoulade sauce, spicy aioli, or a squeeze of fresh lemon juice.
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
6 slices thick-cut bacon (chopped into 1/2-inch pieces)
1 large yellow onion (finely chopped)
4 cloves garlic (minced)
2 lb fresh green beans (trimmed and snapped into 2-inch pieces)
1 lb new potatoes (scrubbed and quartered)
3 cups low-sodium chicken broth
1 tsp kosher salt (plus more to taste)
0.5 tsp freshly ground black pepper (plus more to taste)
1 tsp granulated sugar (optional, to balance savory notes)
Instructions
1
Render the Bacon
Place a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped bacon and cook, stirring occasionally, for 8-10 minutes, or until the fat has rendered and the bacon is crisp.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave approximately 2 tablespoons of the rendered bacon fat in the pot, discarding any excess.
2
Sauté Aromatics
Add the chopped yellow onion to the bacon fat in the pot. Sauté for 5-7 minutes, stirring often, until the onion is soft and translucent.
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3
Combine and Simmer
Add the trimmed green beans, quartered potatoes, chicken broth, kosher salt, black pepper, and optional sugar to the pot.
Stir well to combine, scraping up any browned bits from the bottom of the pot.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 60-75 minutes.
Stir occasionally to prevent sticking. The green beans should be incredibly tender and the potatoes fork-soft. The liquid will have reduced into a flavorful 'pot liquor'.
5
Finish and Serve
Remove the pot from the heat. Stir the reserved crispy bacon back into the green beans.
Taste the dish and adjust the seasoning with additional salt and pepper if needed.
Serve hot, ensuring each portion gets some of the delicious pot liquor.
