Ingredients
Units
Scale
- 4 cups of fresh uncooked shrimp - minced
- Carapelli Unfiltered Organic Extra Virgin Olive Oil for frying
- 2 tbs. butter
- 3 cloves of garlic - chopped
- 1/2 cup of red onion - chopped
- 1/2 cup grated zucchini
- 4 cups fresh shrimp - minced
- 1/2 cup of celery - about 2 stalks - chopped
- 1/4 cup of Romano cheese - grated
- 4 - 5 fresh basil leaves - chopped
- 1/4 cup of fresh Italian parsley - stems removed and chopped
- Zest of 1/2 lemon
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 4 eggs
- 2 cups of Italian bread crumbs - unseasoned
- 1 cup of seasoned Italian bread crumbs
Instructions
- Melt the butter with 2 tbs. of olive oil in a large cast iron frying pan.
- Sauté the onion, garlic, celery, and zucchini until the tender.
- Add the shrimp and sauté, for 1 to 2 minutes.
- Place the mixture into a mixing bowl; add the parsley and basil, seasonings, grated cheese, lemon zest and 2 eggs; mix well. Blend in the bread crumbs.
- Shape into balls about 1 inch in diameter.
- Beat the remaining 2 eggs in a small, shallow bowl and place the seasoned bread crumbs in another shallow bowl.
- Heat a few tbs. of olive oil in a large cast iron frying pan.
- Dip and coat each shrimp ball in the egg mixture, then roll in the bread crumbs.
- Fry in the skillet over a medium heat until a beautiful golden color appears on all sides.
- Place in a dish prepared with paper towels.
- Serve with extra grated cheese and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6
