Shrimp Pontchartrain
Source:
St. Louis Post-Dispatch, July 9, 2001
Yield:
36 stuffed shrimp (9 appetizer or 6 main course servings)
Ingredients
-
36 (21- to 25-count) shrimp
-
1 lb cream cheese, at room
temperature
-
1 oz crumbled blue cheese
(about 1/4 cup)
-
1/2 cup cream
-
1 dash Worcestershire sauce
-
4 drops Tabasco
-
2 cups milk
-
2 eggs
-
1 cup all-purpose flour or more
as needed
-
1 1/2 cups dry bread crumbs or
more as needed
-
Vegetable oil, for deep frying
Preparation
Peel and devein shrimp. (For
ease of handling, leave tails intact.) Steam shrimp just until
cooked through. Let cool. Cut a "pocket" in the back of each shrimp,
3/4 through, from head to top of tail section.
Combine cheese, blue cheese, cream, Worcestershire and Tabasco; mix
thoroughly. Spoon filling into pocket of each shrimp, pressing to
fill cavity. Place stuffed shrimp on a tray; refrigerate for 1 hour.
Combine milk and eggs in measuring cup or narrow bowl, whisking
until well blended. Place flour and crumbs in two separate shallow
dishes. Dip each stuffed shrimp in egg mixture, roll in flour, dip
back into egg mixture, then roll in crumbs. Arrange in a single
layer on a cookie sheet; place in freezer for at least 1 hour or
until ready to cook.
Add oil to a deep skillet to a depth of 1 inch; heat to 325 degrees.
Fry shrimp until lightly browned, 2 to 3 minutes. (Do not overcook,
or filling will melt away). Drain on paper towels; serve hot.
