Stuffed Shrimp

Recipe Ingredients

1 lb	454g / 16oz	Extra jumbo shrimp - peeled>>
		And deveined.
		Black pepper to taste
2		Eggs
3/4 cup	82g / 2.9oz	Celery - chopped
		Salt to taste
1/2 cup	31g / 1.1oz	Green onion tops - chopped
1/2 cup	73g / 2.6oz	Bread crumbs
		Cayenne pepper to taste
1/2 lb	227g / 8oz	Crab meat
1/2 lb	227g / 8oz	Boiled shrimp - peeled
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	36g / 1.3oz	Bell pepper - chopped
1/4 lb	113g / 4oz	Oleo or
1/2 cup	118ml	Cooking oil
1/2 cup	73g / 2.6oz	Parsley - chopped fine
2		Stale hamburger buns
		All purpose flour

Recipe Instructions

Cook onions and 1/2 cup chopped celery in oil or oleo in heavy pot, uncovered. Season to taste with salt, black and red pepper. Cook slowly until onions are wilted.

Grind up boiled shrimp and crabmeat in food chopper. Mix with onion mixture and cook 15 minutes over med. heat uncovered.

Add buns which have been soaked in eggs; mix well. Add bell pepper, remainder of celery, green onion tops, parsley and bread crumbs; mix well.

Split each fresh large shrimp lengthwise almost to the end and flatten out. Stuff centers of shrimp with mixture, holding each shrimp in the hand and squeezing it together to form a croquette.

Roll in flour, then in batter.

Fry quickly for 5 minutes in deep hot fat (375F). Drain.

Source:
Russell J. Fletcher family recipe

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