Stuffed Shrimp Recipe
Ingredients
| Jumbo shrimps | 24 | |
| Chopped celery | 2 Tablespoon | |
| Chopped green pepper | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Soft bread crumbs | 1⁄2 Cup (8 tbs) | |
| Canned crab meat | 7 1⁄2 Ounce | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Lemon juice | 1⁄2 Teaspoon | |
| Sifted all purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Salad oil | 2 Tablespoon | |
| Sugar | 1⁄2 Teaspoon | |
| Shortening | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2527 Calories from Fat 831
% Daily Value*
Total Fat 93 g142.6%
Saturated Fat 23.6 g117.8%
Trans Fat 2.5 g
Cholesterol 2373.9 mg791.3%
Sodium 2803.5 mg116.8%
Total Carbohydrates 129 g43%
Dietary Fiber 5.4 g21.7%
Sugars 8.8 g
Protein 299 g597.5%
Vitamin A 26% Vitamin C 46.8%
Calcium 113.2% Iron 48.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
