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  Added: Apr 11, 2006  •  Visited (873)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Shrimp - And - Cheese Fritters
(Delicieuses Ostendaises)
What You Need:
  • ½ pound raw medium-sized shrimp
  • 5 tablespoons butter
  • 10 tablespoons flour
  • 2 cups milk
  • 3 egg yolks
  • 1½ teaspoons salt
  • ½ teaspoon white pepper
  • 1 cup finely grated cheese (about ¼ pound)
  • 2 eggs
  • 4 teaspoons vegetable oil
  • 2 cups dry fine bread crumbs
  • Vegetable oil for deep frying
  •  

    How To Cook:
    1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.

    2. Wash the shrimp under cold running water, pat them dry with paper towels, and slice them thin crosswise.

    3. Melt 1 tablespoon of the butter in a small skillet and, when the foam subsides, add the shrimp. Stirring constantly, cook over moderate heat for 2 to 3 minutes, or until the shrimp are firm and pink.

    4. With a slot-ted spoon, transfer the shrimp to a plate. Boil the liquid remaining in theuncovered skillet over high heat for a minute or two until it is reduced toa thick, syrupy glaze. Set it aside off the heat.

    5. In a heavy 2- to 3-quart saucepan, melt the remaining 4 tablespoons ofbutter over moderate heat. When the foam begins to subside, stir in theflour and mix together thoroughly.

    6. Pour in the milk and, stirring constantly with a whisk, cook over high heatuntil the sauce comes to a boiland thickens heavily. Reduce the heat tolow and simmer for 10 minutes,whisking frequently.

    7. Remove the pan from the heat and, with a wooden spoon, vigorouslyin the egg yolks, one at a time. Add the salt and pepper, and stir inshrimp, the shrimp glaze and the cheese.

    8. When the ingredients are thoroughly combined, pour the mixture into alightly buttered 8-inch-squarebaking dish, spreading it out to allsides of the dish and smoothingthe top with a spatula.

    9. Cool to room temperature, cover with plastic wrap and refrigerate for at least 6 hours, or until firm.

    10. With a pastry wheel or sharp knife, cut the chilled shrimp mixture32 one-by-two-inch rectangles. Beat the eggs lightly with the oiland, one at a time, immerse the rectangles in the egg-and-oil mixture.

    11. Then dip both sides in the crumbs, patting them gently all over with thespatula to make the crumbs adhere. Arrange the rectangles on a large bakingsheet and refrigerate for at least 1 hour, or until the coating is firm.

    12. Pour oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 on a deepfryingthermometer.

    13. Preheat the oven to its lowest setting. Line a large dish with a double thickness of paper towels and place it on the miidle shelf of the oven.

    14. Deep-fry the delicieuses in the hot oil, 6 at a time, turning them occasionally with a slotted spoon, for 2 or 3 minutes, or until they are golden brown on all sides.

    15. As they brown, transfer them to the lined dish and keep them warm in the oven while you deep-fry the rest.

    16. Arrange the delicieuses ostendaisesattractively on a heated platter and serve them hot as a first course or as an accompaniment to drinks.
     
    Serving Size: 32 fritters
     This recipe is also available in:
    Cuisine » Europe » Belgium
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Shellfish » Shrimps
    Dish » Breakfast Dishes

     





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