| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish, And, Seafood | 4 | Servings | |
INGREDIENTS
| 20 | lg | Shrimp |
| Juice of 1/2 lemon | ||
| Salt and pepper; to taste | ||
| 1/2 | lb | Mozzarella cheese; small dice |
| 1/2 | c | Flour |
| 1 | c | Breadcrumbs |
| 1/2 | c | Parmesan cheese; grated |
| 1/2 | ts | Paprika |
| 1/2 | c | Ground corn flakes |
| Oil for frying | ||
| 2 | Eggs |
INSTRUCTIONS
1. Clean and devein shrimp, leaving tail on. 2. Wash well and season with lemon, salt and paprika. 3. Arrange 5 shrimp in ea skewer, placing a dice of mozzarella between the tail and the part closest to where the head was.. 4. Stir eggs and parmesan, season with a little salt. 5. Roll skewers in flour, then dip in eggs ,and finally coat them with breadcrumbs mixed with cornflakes. 6. Deep fry in oil. Serve with rice and tartar sauce. Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Sep 2, 1997
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