| 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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