Dominican Shrimp and Potato Balls
- 2 lbs potatoes
- 6 tbs unsalted butter
- 2 egg yolks
- 4 oz Muenster cheese, grated
- 1 tbs chopped parsley
- kosher salt and white pepper to taste
- 1 medium onion, minced
- 2 lbs cook shrimp, shelled, deveined, and coarsely chopped
- 1 egg lightly beaten
- 1 cup bread crumbs
- canola oil for deep frying
- lemon slices for garnish
These are called Bombas de Camarones y papas in the Dominican Republic
- Peel and cook the potatoes until tender in salted water.
- Drain the potatoes thoroughly, then mash with 4 tbs of the butter, the egg yolks, grated cheese, parsley, salt and white pepper to taste. Set aside.
- Heat the remaining 2 tbs of butter in a saute pan and saute the onion until tender, but not browned.
- Cool slightly and stir in the shrimp, mixing well.
- Form the potato mixture into balls about the size of a small egg then stuff each with about 1 tbs of the shrimp mixture.
- Roll each lightly in flour then dip in the beaten egg, then in bread crumbs.
- Place on a foil covered baking sheet and refrigerate covered for about 1 hour.
- Deep fry the balls in 375 degree oil, 3 or 4 at a time, until the golden brown all over.
- Drain on paper towels.
- Serve garnished with lemon slices and salsa or tomato sauce for dipping.
- As an appetizer the may be served with toothpicks.