Process the onion and garlic, fine, and put in a big mixing bowl.

Peel the parboiled potato, cut into wedges, process, and put in the same bowl.

Finely chop the green onion and add to mixture in bowl. (If your kids don't like to see green in their food, these can be omitted without harming the recipe!)

Stir together.

In a large food processor, slowly add the shrimp while processor is running. Add the seasonings and 2 tsp. of baking powder while it's running too.

Add the seasoned ground shrimp to the veggies in the mixing bowl.

Mix with spoon or hands.

Heat oil in shallow skillet on medium-high.

Using a medium sized spoon, scoop up ball shapes of shrimp batter, and drop into skillet.

Brown on both sides.

Drain oil from skillet.

Pour about a half cup of water in the skillet and bring to a boil, stirring the bottom of the skillet making a nice brown sauce.

Turn the heat to low, replace boulette in the gravy and cover to steam, stirring occasionally.

Boulette will steam through and become a nice brown color when they are done.