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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an interesting recipe that we enjoyed very much. When canned shrimp is on sale, I stock up so we can have it more often. Ingredients:
1/2 cup onion, finely chopped (1 medium) |
1 garlic clove, minced |
2 tablespoons vegetable oil |
1 (8 ounce) can tomatoes, cut up |
1 (4 ounce) can green chili peppers, rinsed, seeded and chopped |
3/4 teaspoon salt |
1 dash pepper |
3 large eggs, separated |
2 tablespoons unbleached flour |
1 (4 1/2 ounce) can shrimp, drained and chopped |
vegetable oil (for frying) |
Directions:
1. In a saucepan, cook onion and garlic in the 2 tablespoons vegetable oil until the onion is tender.
2. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 teaspoon salt, and pepper. Bring to boil, then reduce the heat. Cover and simmer 20 minutes; set aside, keeping it warm.
3. Meanwhile, beat the egg whites until stiff peaks form and set aside.
4. Beat the egg yolks and remaining 1/4 teaspoon of salt for about 5 minutes or until thick and lemon-colored.
5. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp.
6. Drop by spoonfuls into hot oil and fry until brown. Turn and fry until other side is brown.
7. Drain on paper towels.
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