Heads up--this is a messy recipe, and the boudin can get a bit crumbly, so prepare to get a little frustrated. Also--PREP NOTE: You need to chill the crusted shrimp in the fridge for about 30 minutes to an hour to help the boudin crust set up, otherwise it will start to crumble when you're pan-frying. But the end result is SO tasty.
INGREDIENTS: (makes 8 jumbo shrimp)
2 links boudin, removed from the casing (we use Zummo's with is the most common one found outside of Louisiana)
2 eggs, beaten
1/2 cup seasoned breadcrumbs
1/2 cup panko
8 jumbo shrimp, peeled, tails on
olive or coconut oil for frying (add as needed)
Combine the boudin and egg in a small dish and mix well. In a separate dish, combine the breadcrumbs and panko.
Then grab a handful of the boudin mixture, place a shrimp in the middle, and then squeeze your palm lightly to wrap the boudin around it. Add more if needed to fully cover the shrimp. If too loose, squeeze some of the egg out. Then gently set into the breading mixture, shake the bowl to coat the sides, and then use a spoon to make sure the shrimp is fully coated. Then gently place onto a sheet pan. Repeat until you run out of shrimp or boudin. Then place the coated shrimp in the fridge for about 30 minutes to an hour to help them set up.
Meanwhile, heat up a small skillet and add your cooking oil of choice. (I like to use a small skillet because it takes less oil to get about a 1/4 inch of oil in the pan. You can cook up to 4 shrimp at a time with the small skillet.
Once the oil is hot, place up to 4 shrimp in the pan (again, gently--the boudin always seems to want to crumble because the rice is only par-cooked) and fry until golden, then flip. Once golden on both sides, you can brown on the "back" side of the shrimp. Then remove from the pan and place on paper towels to remove the excess oil.
These would make a great appetizer, or you can have them for dinner like we did. Serve with "shrimp boil style veggies"--we did fresh Missouri sweet corn and red potatoes, but you could do mushrooms, onions, etc.