| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 12 |
|
Pieces raw shrimp; tail off, 16 to 20 |
|
|
; count |
| 1 |
c |
Soft; white bread crumbs |
| 2 |
tb |
Chopped anchovies |
| 1 |
ts |
Chopped garlic |
| 2 |
tb |
Lime juice |
| 1/2 |
ts |
Black pepper |
| 3 |
tb |
Softened butter |
| 1 |
c |
Rice flour |
| 1/2 |
c |
Water; up to 1 |
|
|
Salt and pepper |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Sherry vinegar |
| 2 |
tb |
Hot sauce |
| 2 |
tb |
Shallots; finely minced |
| 1/2 |
c |
Hot pepper jelly |
| 6 |
tb |
Softened butter |
|
|
Salt |
INSTRUCTIONS
HOT PEPPER JELLY SAUCE
Peel, devein, and butterfly the shrimp. Mix all other ingredients
thoroughly and taste for seasoning. Divide into 12 and stuff the back of
each shrimp. Close shrimp and let chill for 30 minutes.
Preheat frying oil to 350 degrees. Whisk together rice flour, water, salt,
and pepper. Dip each shrimp into batter, letting excess drip off. Lower
into frying oil and cook for about 2 minutes. Remove from oil, drain, and
serve with pepper jelly sauce.
HOT PEPPER JELLY SAUCE:
Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a
boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly.
Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy
in consistency. Taste for seasoning, add salt and adjust to taste by adding
a little vinegar, jelly or hot sauce. Keep warm.
Converted by MC_Buster.
Per serving: 708 Calories (kcal); 2g Total Fat; (3% calories from fat); 11g
Protein; 143g Carbohydrate; 0mg Cholesterol; 761mg Sodium Food Exchanges: 8
1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9324
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”