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Shrimp Fritters With Tomato Sauce Recipe
|Tomato sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes and green chilies||1 Can (10 oz)|
|Eggs||4 , separated|
|Celery salt||1⁄4 Teaspoon|
|Dried parsley flakes||2 Teaspoon, dried|
|Chopped cooked shrimp||1 Cup (16 tbs), well drained (Fresh, Frozen Or Canned)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 1374 Calories from Fat 860
% Daily Value*
Total Fat 97 g149.1%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 2503.9 mg104.3%
Total Carbohydrates 73 g24.4%
Dietary Fiber 12 g47.8%
Sugars 24.8 g
Protein 54 g108.7%
Vitamin A 88.9% Vitamin C 98.7%
Calcium 42.8% Iron 100.8%
*Based on a 2000 Calorie diet
Heat oil in medium saucepan.
Add onion and garlic; saute until limp.
Add tomatoes and chilies, and seasonings; bring to boil.
Reduce heat to simmer; cover.
Cook 20 minutes.
Meanwhile, beat egg whites until stiff.
Beat egg yolks, salt, celery salt, parsley flakes, and flour.
Fold into egg whites.
Fold in shrimp.
In heavy skillet or deep fryer heat at least 1 inch oil to 365 Â°F.
Fry fritters a few at a time (using 1/4 cup batter for each fritter) until golden; drain well. (Substitute clams for shrimp for clam fritters.)