Carrie's Famous Shrimp Patties (Boulette de Crevette)

8 patties servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
5.0/5 (1)
Carrie's Famous Shrimp Patties (Boulette de Crevette)
These crispy shrimp patties are delicious served with tartar sauce or shrimp remoulade sauce for dipping. Pair them with coleslaw for a classic Louisiana seafood plate.
Shrimp patties are a traditional Cajun favorite made with fresh shrimp, bell pepper, and potato. These crispy boulettes de crevette are perfect as a main dish or appetizer, fried golden brown or grilled. The food processor makes quick work of the chopping, and rolling them in breadcrumbs gives that perfect crispy exterior.

Ingredients

8 patties servings
  • 1 lb shrimp raw
  • 1 large green pepper
  • 1 large raw red potato
  • 1 medium onion
  • Garlic powder to taste
  • 3 tbsp Italian bread crumbs
  • Dash of salt, black pepper and red pepper
  • 1 egg

Step-by-Step Instructions

  1. Chop the shrimp, green pepper, potato, and onion in a food processor or meat grinder. Add salt, pepper and garlic powder to taste. Mix all ingredients well and add the egg.
  2. Form into patties and roll lightly in breadcrumbs.
  3. Fry in deep fat oil at 350°F or grill until golden brown, about 3-4 minutes per side.
  4. An alternative would be to chop some of the shrimp by hand for more texture and use hash browns added to the food processed mixture instead of a raw potato.

Common Problems and Solutions

Q: Why are my patties falling apart?

A: Make sure the mixture is well-combined and the egg is fully incorporated. If the mixture seems too wet, add a tablespoon more breadcrumbs. Chilling the formed patties for 15-20 minutes before frying also helps them hold together better.

Q: Can I bake these instead of frying?

A: Yes, brush the patties with oil and bake at 400°F for 12-15 minutes, flipping halfway through, until golden brown on both sides.

Q: How do I know when they're done?

A: The patties should be golden brown on the outside and the internal temperature should reach 145°F. They'll firm up as they cook.

Tips and Techniques

For more texture, chop half the shrimp by hand into small pieces and pulse the other half in the food processor. This gives you a nice contrast of tender chunks in a smoother mixture. The raw potato acts as a binder, but hash browns work great too and add a bit of crispiness.

Ingredient Substitutions

  • raw red potato: frozen hash browns (thawed and drained)
  • Italian bread crumbs: panko breadcrumbs or crushed crackers
  • green bell pepper: mix of red and green bell peppers
  • fresh shrimp: frozen shrimp (thawed and drained well)

Equipment Needed

  • Food processor or meat grinder
  • Deep fryer or heavy skillet
  • Slotted spoon or spider strainer

Historical Context

Boulettes (pronounced “boo-LETS”) are a traditional Cajun way of making patties or balls from various ingredients, similar to croquettes. Shrimp boulettes have been a Louisiana favorite for generations, often served as an appetizer at family gatherings or as a main dish with sides.