| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Vegetables |
Italian |
Shrimp, Seafood, Bubba gump |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
lb |
Unpeeled medium-size fresh shrimp |
| 3 |
tb |
Butter or margarine |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
c |
Milk |
| 2 |
|
Green onions, chopped |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Beau Monde seasoning |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Hot sauce |
| 1 |
lg |
Egg, lightly beaten |
| 1 |
c |
Italian-seasoned bread crumbs, divided |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and chop
shrimp.
Melt butter in a heavy saucepan over a low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in green onions and next 6 ingredients.
Combine shrimp, egg, 1/2-cup breadcrumbs, and sauce mixture. Shape into 4
patties; dredge in remaining crumbs. Pour oil to depth of 1/2 inch into a
skillet. Fry in hot oil until golden, turning once. Drain.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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