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Shrimp and potato meatballs: the recipe for a delicious and quick seafood appetizer

Shrimp and potato meatballs: the recipe for a delicious and quick seafood appetizer

Le shrimp meatballs and potatoes sono a antipasto or a second dish simple and tasty, also excellent to serve as finger food for a buffet it’s a aperitif.

To prepare them, we use fresh or frozen shrimpwe season them and insert them inside a compound of potatoes, corn starch, salt and pepper. At this point, we prepare the breading in egg and breadcrumbs and fry in boiling oil.

To enrich the potato mixture we can add a few tablespoons of ricotta and one or two zucchini small, grated and squeezed. If we want a plate lighterinstead, let’s cook the meatballs in the ovenat 200 ° C for about 20 minutes.

Finally, we serve our shrimp and potato balls with a side dish of verdure o fresh saladaccompanying them with a tasty one home made mayonnaise or with della sweet and sour saucea typical preparation of Chinese cuisine, excellent for shrimp dishes.

How to prepare shrimp and potato meatballs

Season the shrimp with salt, pepper and olive oil 1. Mash the potatoes with a fork or hand blender to make a puree 2. Add the salt, pepper, cornstarch and mix the mixture 3.

Wrap the shrimp body with the potato mixture, leaving the tail out, and shape into meatballs 4. Dip the latter into the eggs 5 and spread in breadcrumbs 6.

In a saucepan, heat some frying oil 7fry the meatballs 8 e servile. 9.

storage

The shrimp and potato balls are preserved in the fridge per 2 days, closed in an airtight container. However, it is recommended to consume them hot or lukewarm.

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