Shrimp Ball Stew

• 2 cups peeled shrimp
• 1 cup water
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely choppped parsley
• 2 eggs, beaten
• 5-6 inches French bread, soaked in water and squeezed
• salt and pepper
• 1.5 quarts water
• 1/2 cup vegetable oil
• 3/4 cup flour
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped parsley
• salt and pepper
• mushrooms (optional)

Instructions

1. Boil shrimp until pink. Remove from saucepan and grind. (Reserve water.) Add onoin, garlic, parsley, eggs and bread to shrimp. Salt and pepper to taste. Mix well. Form into 1.5 inch balls.
2. Roll balls in flour (reserve leftover flour for roux) and fry in a skillet over low heat until all sides are brown. While browning balls, place water in saucepan and bring to boil. When roux is done add onions, saute until tender. Add roux to water and shrimp balls small amounts at a time. Add garlic and parsley. Salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer 1 to 1.5 hours. Serve over rice.