In a small sauce pan over medium low heat bring the Chicken broth to a simmer.

In a large pan or Dutch oven over medium high heat sauté the Onion and Leek in 2 Tbsp. of Butter until

soft and translucent, 8-10 minutes.

Add the Garlic, 1 teas. Salt, ½ teas. Pepper and Rice and sauté an additional 2- 3 minutes.

Add the wine and stir until all liquid is absorbed.

Add ½ cup of hot Chicken broth to the rice and stir continuously until all liquid is absorbed, repeat a ½

cup at a time until all the broth is added, basically making a risotto.

Spread out on a baking sheet to allow it to cool rapidly, set aside.

In the pan you just used over medium high heat sauté the peppers with the remaining 2 Tbsp. of Butter

until soft, 4-6 minutes.

Add the Creole seasoning and the can of Shrimp, do not drain, and cook until the shrimp is warmed

through and most of the liquid has cooked off. Remove from heat.

Add the rice back into the pan and stir to combine. Don’t worry if you don’t see the shrimp, they should

basically disintegrate but add loads of flavor. Season to taste for Creole seasoning, Salt and Pepper.

Take 1-2 tablespoons of the mixture and form into a ball. It won’t really roll, just lightly toss them

between your hands until ball shaped, gently place back on the pan you just used to cool the rice on.

Place in the freezer at least 1 hour to overnight.

Set up a dredging station, first is the Flour with 1 teas. Salt and ½ teas. Pepper. Second is the 4 Eggs.

And last is the Panko Crumbs. Lightly dust with Flour, dip in egg until completely coated, coat with

Panko.

Deep fry at 350˚ until deep golden brown, 5-7 minutes keep a close eye on the temperature and adjust

accordingly. Drain on paper towels or a paper grocery bag.

Serve immediately or keep warm in a 200˚ oven for 30-45 minutes.