Shrimp Boulettes. Makes 8 servings. 1/2 cup onions, diced. ... Roll balls in bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate.

In a large skillet, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic, and bay leaves. Sauté 3–5 minutes or until vegetables are wilted.

Gently drop raw boulettes into sauce. Return sauce to a simmer. Do not stir for first 10 minutes of simmering, or boulettes will break. When stirring, use a wooden spoon and move the boulettes gently.

Today is my Tante Belle's birthday. She's gone but certainly not forgotten. Since my birthday is also in February, she and I had a special bond. She was a spinster ...

1/8 teaspoon cracked black pepper, plus more as needed 1/8 teaspoon cayenne pepper, plus more as needed Instructions: In a large bowl, combine the bell pepper, green onion, celery, parsley, shrimp ...