Mini Shrimp Meatballs with Lemon, a recipe not only very simple but also very quick to prepare, especially if the shrimp you buy are already cleaned. Delicious in this size not only as a dish but also as an appetizer. If desired, they can also be made larger: it will just take a little longer to cook. The portions I proposed are barely enough for two people, so double or triple depending on how many will enjoy this delight. Usually, when I get started, I produce them in industrial quantities and freeze them, so I always have a ready-to-use supply, a sort of dinner saver when an urgent situation arises. In fact, very often, I cook them in a pan over low heat, even from frozen.
If you like shrimp, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 mini meatballs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 200 g peeled shrimp
- 1 cup breadcrumbs
- 1 egg
- 50 g grated Parmesan cheese
- to taste salt and pepper
- 4 sprigs parsley
- Half lemon zest and juice
- 1 clove garlic
- 3 tbsp extra virgin olive oil
Tools
- 1 Pan
- 1 Blender
- 1 Paper towels
Preparation
Clean the shrimp by removing the head, shell, and intestine using a toothpick. Rinse them under running water, dry them with paper towels, and place them directly into the blender, along with the parsley, garlic, and lemon zest. After coarsely chopping the mixture, pour it into a bowl.
Add salt, pepper, breadcrumbs, egg, grated Parmesan cheese and mix all the ingredients well.
With your hands, take a bit of the mixture and form small meatballs (larger ones are also fine, just need a few more minutes of cooking). Roll them in breadcrumbs and drop them into the pan, where the extra virgin olive oil will be hot. Sauté them for a few minutes, then deglaze with lemon juice.
Cover with a lid, and when the cooking liquid has completely reduced, add two or three tablespoons of hot water to form a creamy sauce, then turn off the heat after a minute.
Serve our Mini Shrimp Meatballs with Lemon hot on a serving dish, drizzle them with the cooking sauce, and garnish with lemon zest and parsley leaves.
Tips
We can store the mini shrimp meatballs in the refrigerator for a few days, but inside an airtight container.
If we want to make a stock, we can easily freeze them either cooked or raw for a few months, but remember to defrost them in the refrigerator and never at room temperature.
Another excellent method for defrosting food is in the microwave, although they may become a bit boiled.
Another excellent method for defrosting food is in the microwave, although they may become a bit boiled.
