| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Dozen shrimp; unpeeled |
| 8 |
sl |
Bacon |
| 1 |
|
Egg |
|
|
Flour |
|
|
Oil for frying |
|
|
Shredded lettuce |
|
|
Sweet and sour sauce |
INSTRUCTIONS
Peel shrimp except tail; split down back and spread to form butterfly. Cut
bacon slices into three sections. Place one piece bacon on cut side of
shrimp. Whip egg and 1/2 cup water together. Dip shrimp with bacon in
flour, then egg mixture. Repeat. Deep fry until light brown. Drain well and
keep warm in oven. Put four shrimp on bed of lettuce on salad plate. Heat
sweet and sour sauce and use as a hot dressing for shrimp.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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