Stuffed Shrimp Recipe
This Stuffed Shrimp recipe easily finds way to the top of my favorite list. The marriage of the irresistible flavors of Seafood with other ingredients is the secret to this Stuffed Shrimp. This Stuffed Shrimp is always a hit as a Side Dish . Believe me, just try this Stuffed Shrimp once, you'll love it.
Ingredients
24 fresh or frozen jumbo shrimp in shells
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
1 clove garlic, minced
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 cup milk
1/2 cup soft bread crumbs (3/4 slice)
1 7 1/2-ounce can crab meat, drained, cartilage removed, and chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 cup sifted all-purpose flour
1 slightly beaten egg
2 tablespoons salad oil
1/2 teaspoon sugar
Shortening
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.
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.
