Stuffed Shrimp Recipe
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.
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