Shrimp Balls

This recipe for Shrimp Balls comes from Colonel Hank & Jane Henry of the Inn of Treasured Memories in Harwich. These Innkeepers each have amazing backgrounds, besides operating one of the best Inns on the Cape. Colonel Henry is an American war hero, having logged almost 10,000 U.S. Air Force flying hours with almost 2,000 flying hours in combat.  He flew 314 missions of which 105 were over North Vietnam.  The other half of this outstanding couple, Jane Teixeira-Henry was born on Cape Cod, right next door to the lovely Inn in Harwich which she and Hank built.  Her career took her to the United Nations in New York City and to Capitol Hill, Washington, DC.  When the U.S. House Budget Committee was formed in 1974, Jane was the first staff person hired.  She ultimately became the Staff Administrator.  When you stay at the Inn of Treasured Memories you will surely leave there with “treasured” memories.  Here is their recipe for Shrimp Balls.

Shrimp Balls
Serves 10

15 water chestnuts, chopped
1 lb. medium shrimp, chopped
1 1/2 tbsp. cornstarch
1/2 tsp. salt
1 egg
2 tbsp. sherry

Mix water chestnuts, shrimp, cornstarch and salt.
Add egg and sherry and mix until smooth.  Shape into 1 inch balls.
Fry in a deep fryer or in a skillet with vegetable or canola oil.
Drain on paper towels.  Serve warm with hot mustard and duck sauce.
Yield about 40 shrimp balls.

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