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Receta Savannah Stuffed Shrimp

by CookEatShare Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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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