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
  • flour
  • 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.

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