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  Added: Jul 11, 2006  •  Visited (555)  •  Print version Print this recipe (70)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Shrimp With Anchovy Stuffing
(Camarones Rellenos)
What You Need:
BATTER
  • 1 cup flour
  • 1 egg yolk
  • 1 cup flat beer
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 egg white

    STUFING
  • 4 tablespoons butter, softened
  • 4 tablespoons anchovy paste
  • 2 tablespoons finely grated onion
  • 2 tablespoons strained fresh lime juice
  • Freshly ground black pepper
  • 1 cup fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or finely shredded with a fork

    SHRIMP
  • 2 pounds large raw shrimp (12 to 15 per pound)
  • 1 cup flour
  • Vegetable oil for deep frying

  • How To Cook:
    BATTER:
    1. To prepare the batter, pour 1 cup of the flour into a deep bowl, make a well in the center and add the egg yolk, beer and salt.

    2. Stir the ingredients together and gradually pour in the melted butter. Continue to stir until the batter is smooth. Do not overmix.

    3. Let the batter rest for at least 30 minutes. Then beat the egg white until stiff and fold it into the batter.

    STUFING:
    1. In a mixing bowl, cream the butter with a large spoon, mashing and beating it against the sides of the bowl until light and fluffy.

    2. Beat in the anchovy paste, onion, lime juice and a few grindings of pepper. When the mixture is smooth, stir in the bread crumbs, a few tablespoons at a time.

    3. Refrigerate the stuffing for at least 20 minutes, or until fairly firm.

    SHRIMP:
    1. Shell the shrimp. Make an incision about ¼ inches deep down their backs with a small, sharp knife and lift out the intestinal vein with the point of the knife. Be careful not to cut too deeply or the shrimp may split in half.

    2. Fill a deep fryer or large saucepan with vegetable oil to a depth of 3 inches and heat the oil to a temperature of 350°F on a deep-frying thermometer.

    3. With your fingers, force about 1 teaspoon of the anchovy stuffing into the cavity of each shrimp and press the openings together to enclose the stuffing. Dip the shrimp in the remaining 1 cup of flour and lightly shake off the excess.

    4. Two at a time, place the shrimp in a slotted spoon and immerse them in the batter. Immediately drop the shrimp into the hot oil and deep-fry them for 6 or 7 minutes, turning them over occasionally until golden on all sides.

    5. As they brown, transfer them to paper towels to drain. Serve at once.

    To Serve: 6 to 8 as an appetizer
    This recipe is also available in:
    Cuisine » Americas » Dominican Republic
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Condiments » Beer
    Dish » Appetizers

     





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