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Ingredientes
- 2 pound raw jumbo shrimp (24 to 30), fresh or possibly frzn
- 1 (6 1/2 ounce.) can crab meat, liquid removed
- 1/4 teaspoon salt
- 2 teaspoon butter
- 1/4 c. finely minced onion
- 2 tbsp. finely minced green onion
- 2 tbsp. finely minced celery
- 2 tbsp. finely minced green pepper
- 1 tbsp. minced parsley
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 Large eggs, beaten
- 1 (5 1/3 ounce.) can evaporated lowfat milk
- 1 c. flour
- 3 c. soft white bread crumbs
- Fat for frying
Direcciones
- Thaw frzn shrimp. Shell shrimp, leaving last section of shell and tail intact. Devein, rinse and drain on absorbent paper. Butterfly the shrimp by cutting along their outside curve about 3/4 of the way through and carefully flattening them. Sprinkle with salt.
- In small saucepan, heat butter. Add in onion, green onion, celery, green pepper, parsley and garlic. Cover and cook 5 min or possibly till tender. Remove from heat. Stir in crab meat, 1/2 tsp. salt and pepper. Pack stuffing mix in a band down the center of the shrimp, dividing it equally among them.
- Combine Large eggs and evaporated lowfat milk in a shallow bowl. Place flour and bread crumbs in separate pie plates. One at a time, roll the shrimp in the flour to coat proportionately, dip into egg mix, then roll in bread crumbs.
- Arrange shrimp on baking sheet and chill 1 hour to hard coating. Arrange 5 to 6 shrimp in a single layer in a fry basket. Fry in deep fat, 350 degrees, for 3 to 5 min or possibly till shrimp are brown. Drain on absorbent paper. Keep hot in a very low oven while remaining shrimp are being cooked. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 60 | 20% |
| Total Fat 6.77g | 8% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 540mg | 23% |
| Potassium 363mg | 10% |
| Total Carbs 31.78g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.06g | 3% |
| Protein 25.4g | 41% |
