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Shrimp Polpettini

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Servings: Makes 24 (serves 8)

Cook Time: 25 minutes

Prep Time: 15 minutes


5 tablespoons Olive oil, divided
3 large Shallot, finely chopped
1 each celery rib, finely chopped
1 medium zucchini, finely chopped
1 lb Cooked shrimp, tails and shells removed,finely chopped
4 each eggs, divided
1/4 cup Finely chopped parsley
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Bread crumbs, plain
1/2 cup italian bread crumbs
1 1/2 cups marinara sauce (optional)


1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add shallots, celery, and zucchini and saute, stirring occasionally, until vegetables are crisp-tender, about 4 minutes. Add shrimp and saute for anadditional 2 minutes, stirring occasionally. Remove from heat and let cool slightly, about 10 minutes.
2. Line a baking sheet with foil. In a large bowl, lightly beat 2 of the eggs with parsley, salt, and pepper. Add cooled shrimp mixture and stir until well combined. Stir in the plain bread crumbs and mix thoroughly. Form mixture into about 2 dozen walnut-size balls and place on baking sheet.
3. Beat 2 remaining eggs in a small bowl. Place Italian bread crumbs in a second small bowl next to the eggs.
4. Wipe the skillet clean, then heat remaining 4 tablespoons oil over high heat.
5. Dip each shrimp ball into the egg to coat and then roll to cover in seasoned bread crumbs.
6. Working in batches, fry the shrimp balls, turning to cook evenly, until golden brown, about 3 minutes per batch. Drain cooked polpettini on a paper-towel-lined plate. To serve, arrange on a platter with toothpicks, with a bowl of marinara sauce on the side for dipping, if desired.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 24 (serves 8)
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 2 g (10%)
Cholesterol 205 mg (68%)
Sodium 570 mg (23%)
Total Carbohydrates 17 g (5%)
Dietary Fiber 1 g (4%)
Protein 20 g (33%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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