Yield: 4 Servings
|¾ cup||Vegetable shortening|
|Green onion tops,chopped|
1. Dredge frog legs in seasoned flour; tap off excess flour and reserve.
2. Heat shortening in large skillet; saute frog legs until well done. 3. With slotted spoon, remove legs; add reserved flour to skillet and cook, stirring, until golden.
4. Add garlic and onion; cook, stirring, until vegetables are soft. 5. Add tomatoes and stir until oil floats on top. 6. Add water to desired consistency and season lightly. 7. Add frog legs to sauce; simmer 10 minutes. 8. Add parsley and onion tops just before serving.