Pamela May was the winner of the first ever seafood cooking contest held at the November Apalachicola Oyster Festival, which we here at VISITFLORIDA.com had the pleasure of enjoying when we did our Apalachicola Oyster Festival Videovisitflorida.com/video/video_id.220/expert.15.

If you watch our video, you'll see Pamela talking about her daddy's seafood sauce, which is certainly one of the secret ingredients of the dish -- and she's keeping it that way. But I suggest you dip these wonderful treats in your own favorite seafood dipping sauce. You won't be disappointed.

And thank you, Pamela, for sharing this with all of the VISITFLORIDA.com readers

APALACHICOLA SHRIMP BALLS

1 Bell pepper, finely chopped
1 Onion, finely chopped
3 Green onions, finely chopped
4 Cloves of Garlic, minced
1 1/2 cups cooled, cooked rice

2 cups of chopped boiled shrimp (season while boiling)
1/2 cup Seafood Sauce
1 teaspoon Cajun Seasoning
1 teaspoon Lemon Pepper
1 tablespoon fresh parsley, chopped

1 cup flour

2 eggs, beaten

1 cup panko seasoned crumbs (Japanese bread crumbs)

oil for frying

1. Cook vegetables with 1 tablespoon butter in the microwave until they are soft (covered, this should take about 4 minutes). Add rice, shrimp, cocktail sauce, lemon pepper and parlsey. Mix well. Wet hands and roll mixture into small ball, about 2 inches across.  

2. Heat oil in heavy skillet to about 325 degrees. Dip balls in flour, then beaten eggs, and then in panko Lay balls on a large pan.  Fry in hot cooking oil until golden brown. Serve hot with favorite dipping sauce.