• 1 kg. shrimp, peeled and the edible portion cleaned
  • 200 gr. cream
  • ½ fresh red Jalapeño chili pepper, sliced very thinly
  • 2-3 green onions sliced thinly.
  • 4-5 sprigs fresh parsley finely chopped
  • 30 gr. celery stems sliced finely
  • 200 gr. fresh green beans, boiled and sliced thinly
  • Pinch cinnamon
  • Pinch  sumac
  • Pinch  cumin
  • Pinch allspice
  • 1 egg yolk
  • Juice and rind of ½ lemon, the rind sliced very thinly
  • Dry breadcrumbs, finely crushed
  • Salt and pepper
  • ¼ to ½ teaspoon Turkish coffee
  • 4-5 tablespoons sunflower oil
  • 2-3 romaine lettuces, leaves separated


Put shrimp in food processor until ground to a puree. Be careful not to leave it in the processor because otherwise it will lose its juices. Transfer to a mixing bowl and add the cream, pepper, green onions, parsley, boiled beans, egg yolk, lemon rind and juice, dried breadcrumbs, salt, pepper, coffee and spices. Mix well, cover bowl with plastic wrap and set in refrigerator 1 hour. Form the mixture into shrimp balls in 30-40 gr. amounts. Sauté them in the oil until their surfaces are completely turned golden brown, laying them one by one on paper towels to release excess oil. In the same pan sauté the romaine leaves on high heat for up to 30 seconds and set aside. To serve, arrange the shrimp balls on a platter and place the leaves around them.

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