Shrimp Boulettes

1 lb. Small Shrimp
1 large onion. chopped
1 stalk celery, chopped
1 medium bell pepper, chopped
2 T. butter
1/2 c. cold, cooked rice
Approx. 2 c. bread crumbs
Tony's Seasoning and Tobasco Hot Sauce to taste
1 egg

Saute shrimp and vegetable until tender.  Let cool.  Add rice, egg, bread crumbs (enough so the balls hold together).  Season to taste.  Mix well. 
form to 1 1/2 inch balls and roll into bread crumbs.  Deep fry at 325 degrees until golden brown.  Drain on paper towels.