Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Tomato sauce |
2 tablespoons | Olive oil |
1 medium | Onion, chopped |
1 \N | Clove garlic, peeled and |
\N \N | Minced |
10 ounces | Can tomatoes and green |
\N \N | Chilies |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
\N \N | Fritters |
4 \N | Eggs, separated |
½ teaspoon | Salt |
¼ teaspoon | Celery salt |
2 teaspoons | Parsley flakes |
2 tablespoons | Flour |
1 cup | Cooked chopped shrimp |
\N \N | Oil for frying |
1) To make sauce, heat oil in medium saucepan. Add onion and garlic; saute until translucent. Add tomatoes and green chilies,. salt and pepper. Bring to a boil. cover and simmer for 20 minutes.
2) Meanwhile prepare shrimp fritters. In a small bowl, beat egg whites until stiff. In separate bowl, beat egg yolks, salt, celery salt, parsley flakes, and flour together; fold in egg whites.
3) Fold shrimp into egg whites. 4) Heat oil to 375 degrees in deep skillet or a deep fat fryer. Using ¼ c batter for each fritter, fry a few shrimp fritters at a time until golden. Drain on paper towels.
5) Serve shrimp fritters with tomato sauce.
Submitted By VERNON PHIPPS On 09-13-95