Difference between revisions of "Camaron Frito"
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* 1ml [[vegetable oil]] or [[margarine]] | * 1ml [[vegetable oil]] or [[margarine]] | ||
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# Boil [[shrimp]] and remove outer shell (15 – 20 minutes). | # Boil [[shrimp]] and remove outer shell (15 – 20 minutes). | ||
# Slice each [[shrimp]] along vein, deeply enough to lay out flat (butterfly fashion). | # Slice each [[shrimp]] along vein, deeply enough to lay out flat (butterfly fashion). | ||
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# Serve hot. | # Serve hot. | ||
| − | [[Category:Belizean Meat | + | [[Category:Belizean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
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Latest revision as of 09:55, 15 July 2012
Ingredients
- 1 lb large shrimp 450 g
- ½ cup milk 125 ml
- ¼ tsp crumbled oregano 1 ml
- ¼ cup almond (coarsely chopped) 60 g
- 1 egg
- ¾ cup flour
- ¼ tsp garlic, salt
- 1ml vegetable oil or margarine
Procedures
- Boil shrimp and remove outer shell (15 – 20 minutes).
- Slice each shrimp along vein, deeply enough to lay out flat (butterfly fashion).
- Beat together egg, milk, flour and seasoning until smooth.
- Dip each shrimp in batter.
- Drain and spread in a single layer on a tray.
- Sprinkle almond if used.
- Chill before frying, 1 – 2 hours (optional).
- Heat fat to 370°F.
- Fry shrimps until brown.
- Deep or shallow frying.
- Drain on absorbent paper.
- Serve hot.
