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Reviewed Aunt Trina's Shrimp Boulettes

Jul 4, 2011 in Food Network Community Toolbox on

These did have potential, but may have been better if they had been deep-fried and better seasoned. I followed this recipe exactly, and the consistency of the boulettes was very wet. I actually cooked them over medium instead of medium high, and they started to burn but the inside was still not done. I agree with JYoung62, they needed breadcrum"

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