Beef Ham And Shrimp Balls Dominican Republic Recipes

Steps:

• Combine all ingredients for the balls, except for the oil and mix together thoroughly.
• Shape into 1" balls and chill for at least 1 hour - or freeze now for future use.
• Thaw completely before frying.
• Fry at 360F until the balls are a rich golden brown.
• Serve at once.
• To make the sauce:.
• Combine all the ingredients into a small saucepan and simmer for 10 minutes.
• Serve hot or cold.

Steps:

• Blend shrimp and cream cheese, and Old bay until Smooth. Form into ball, Pour Cocktail Sauce over top, and Serve with Crackers or Tortilla Chips.

Steps:

• Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
• Mince the shrimp.
• Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls.
• Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
• Remove from oil and place onto paper towells to drain excess oil.
• Serve Hot.
• Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.

Steps:

• Shell and devein the shrimp and put them in a mixing bowl. Set aside.
• Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
• Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
• Cut ham into very small cubes. There should be about 1/2 cup.
• To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
• Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
• Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
• Add ham and shrimp and stir until they are coated with sauce.
• Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.

Steps:

• In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce.

Steps:

• Put the ground beef, ham, shrimp, onion, garlic, salt & pepper, red pepper flakes through the finest blade of a meat grinder, or chop everything as fine as possible and combine in a bowl.
• Add the 2 eggs, one a time, mixing thoroughly.
• Coarsely crumble enough saltine crackers to make about 1 1/2 cups, then crush with a rolling pin.
• Mix the crackers, half a cup at a time, into the meat mixture with a wooden spoon, until the texture is smooth.
• It should not be sloppy, but firm enough to hold its shape.
• Next fold in the peas gently.
• Roll the meat mixture into 1 inch balls.
• Add the balls to a pan of water enough to cover the balls, sliced onion and a bay leaf.
• Bring to a boil.
• Then simmer for about 20 minutes.
• Serve hot or cold.