June 11, 2016
Dinner, Lunch, Shellfish,
Shrimp, Rice, Vegetables, Appetizers, Onions, Southern, Quick Meals, Baby Shower, Entertaining, Ladies Luncheon, Deep Fry, Low Fat, Sugar-Free, Make it from scratch more
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"Tasty little shrimp treats, good to serve as an app., lunch, or for a Friday night dinner with a side of fries and dipped into tartar sauce."
Cook rice according to package directions, set aside.
Peel shrimp, and devein, if desired; chop shrimp, and set aside.
Combine flour and next 3 ingredients in a large bowl. Combine egg yolks, milk, and 1 tablespoon oil, stirring well; gradually add dry ingredients, stirring just until blended. Add rice, shrimp, and onions, stirring gently.
Beat egg whites at high speed with an electric mixer until stiff peaks form, and gently fold into shrimp mixture.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375-degrees F.
Drop shrimp mixture by heaping teaspoonfuls into hot oil; cook for 3 - 4 minutes or until golden, turning once.
Drain on paper towels, and serve immediately with remoulade or tartar sauce.
Yield: 5 dozen.
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