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