It was St. Patrick’s Day on Saturday and we always go over to Andy and Mark’s Irish Pub, The Roy to celebrate. Andy was a production artist who worked where I work. A few years ago, his partner Mark was down-sized and that’s when they started seriously thinking about opening a pub. Mark is of Irish decent and they named The Roy after Mark’s dad who passed away a year or so earlier. The pub is in a cute little up-and-coming area in the east end of Toronto called Leslieville; Andy and Mark have lived there for about 7 years, maybe more. Andy quit working with us shortly after they opened the pub, and it’s been doing very well. They serve house-made, honest pub food. It’s not expensive and it’s good and you can always be sure that you will get a smile and a hug when you visit.
We invited my friend Kim (boss and neighbour) to join us on our patronage to The Roy so she dropped by the house for a cocktail and a bite (I always serve some food with booze) before we headed over. Late last week I was over at Tracey’s Culinary Adventures and noticed a Shrimp Burger she blogged about and I thought it sounded interesting and way, way back, Greg at Rufus’ Food and Spirits Guide told us about his Mom’s Maryland Crab Cakes…I knew I had to combine the two somehow and make a delicious protein packed appi! Isn’t that what inspiration is all about?
I wanted a protein packed appetizer because we were about to indulge in some drinking..maybe even more than one! And no one wants a HO, at our age! One would think we would know better!
I pan fried some and found the frying did not add to the flavour to any degree, so I baked the rest of them. I made the recipe twice and rolled them around in sesame seeds the second time.
Gluten Free Shrimp Balls
Makes about 12 balls about the size of a melon baller (one bite)
- 65 g raw shrimp, cleaned, de-veined and tails removed, chopped coarsely
- 1 tbsp cilantro, coarsely chopped
- 1/4 tsp lemon zest
- 1 tbsp fat free mayo
- pinch of cayenne
- 1/2 tsp Worcester sauce
- 1 green onion coarsely chopped
- 2 tbsp egg whites (or one whole egg)
- 1/4 tsp salt
- 1/4 cup + 1 tbsp chick pea flour
- 1/4 cup black and white toasted sesame seeds
- Pre-heat the oven to 375°F.
- Add all of the ingredients except the chick pea flour and the sesame seeds into a mini food processor and process roughly, you don’t want to make the shrimp into a paste, just smallish pieces.
- Pour contents into a small bowl and stir in the chick pea flour, adding enough to allow the mixture to form into a ball (cookie dough consistency).
- Roll around in the sesame seeds and place on a cookie sheet about 5 cm apart. Bake for 17 minutes or until they are golden.
- Serve hot with traditional shrimp sauce (ketchup and horseradish).