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Stuffed Shrimp

Ingredients
  Jumbo shrimps 24
  Chopped celery 2 Tablespoon
  Chopped green pepper 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Butter/Margarine 2 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Canned crab meat 7 1⁄2 Ounce
  Worcestershire sauce 1⁄2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Sifted all purpose flour 1 Cup (16 tbs)
  Egg 1
  Salad oil 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Shortening 1 1⁄2 Cup (24 tbs) (for deep frying)
Directions

Thaw frozen shrimp.
Shell shrimp, leaving tails on.
Butterfly shrimp by splitting down the back almost but not all the way through; devein.
Cook celery, green pepper, and garlic in butter till tender; blend in 1 tablespoon flour.
Stir in milk and cook till thickened.
Add bread crumbs, crab, Worcestershire sauce, lemon juice, 1/2 tea spoon salt, and 1/8 teaspoon pepper.
Stuff crab into slit shrimp, packing firmly.
Chill 1 hour.
Beat together 1 cup flour, 1 cup ice water, egg, salad oil, sugar, and 1/2 teaspoon salt just till moistened (a few lumps should remain).
Keep batter cool with a few ice cubes; use immediately.
Pat shrimp dry; dip shrimp in batter.
Fry in deep, hot fat (360°) till golden, 4 to 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood
Interest: 
Party

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