Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Twitter Icon Youtube Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Melissa Guerra Latin Kitchen Market logo

<

Your cart is currently empty!

  • Albondigas de Camaron (Shrimp Meatballs) Recipe
  • Post author
    Melissa Guerra

Albondigas de Camaron (Shrimp Meatballs) Recipe

Albondigas de Camaron (Shrimp Meatballs) Recipe

Recipes for this traditional Lenten dish can be found in both the Wild Horse Desert, and in the coastal state of Veracruz, Mexico.

 

Albondigas de Camaron (Shrimp Meatballs) Recipe

 

Sauce:

1 lb tomatoes
2-3 chile Serrano
1 clove garlic, peeled
salt and pepper to taste

Albondigas:

1 lb uncooked shrimp, shelled and deveined
1 egg
½ cup bread crumbs
¼ cup chopped cilantro
salt and pepper to taste

corn oil for frying

 

How to Make Albondigas de Camaron

 

Heat a comal (griddle) or skillet on the stove, and lightly coat with oil. Add the whole tomatoes and chiles, and roast them until they have blackened in a few places. Remove from the heat, peel and core the tomatoes, cut in half and remove the seeds. Remove the tops of the chiles.  Place the tomatoes and chiles in a food processor, and add the clove of garlic. Process until the sauce is smooth. Pour the sauce in to a small skillet, and bring to a simmer, reducing the liquid (about 10 minutes.) Set the sauce aside while you prepare the albondigas.

Place the uncooked shrimp in a food processor, and pulse until the shrimp become a chunky paste. Using a rubber spatula, transfer the shrimp paste to a mixing bowl. Add the egg, bread crumbs, cilantro, salt and pepper. Stir to combine well.  The mixture will thicken slightly once the bread crumbs have absorbed some moisture.

Add approximately 1”of corn oil to a 10” skillet, and heat on the stove. Once it is hot, form walnut sized balls with the shrimp mixture, and carefully place in the hot oil. Fry one side until the shrimp turns pink, about 3 minutes, and then flip to the other side for another 3 minutes. Remove the cooked albondiga from the hot oil, and drain on paper toweling. Serve hot with the sauce.

Serves 4

Tip: The albondigas are a bit delicate, so turn them very carefully when cooking. Serve with beans and rice.

  • Post author
    Melissa Guerra