Shrimp Boulets
	
	1 cup unbleached all-purpose flour
	¼ cup cornmeal
	1/3 cup dry milk powder
	2 tsp double-acting baking powder
	1 tsp salt (less, if desired)
	1 cup chopped boiled shrimp (more, if desired)
	2 tbs minced parsley
	¼ cup small green onion tops or chives, minced
	¼ cup finely chopped white part of green onions
	¼ cup finely chopped green pepper
	¼ cup finely chopped red pepper
	2 tbs vegetable oil
	2 eggs
	3/4 cup shrimp stock
	3 or 4 drops of hot sauce (Crystal Brand)
	Oil for frying
	
	Mix the dry ingredients in a large mixing bowl. Stir in the shrimp, 
	parsley and onion tops or chives.
	
	Sauté the remaining vegetables in the oil for about two 
	minutes. Set aside to cool.
	
	Beat the eggs, mix in the shrimp stock and the sautéed 
	vegetables with the oil in which they were cooked.
	
	Stir the egg mixture into the dry ingredients, along with the 
	Hot Sauce. Drop by tablespoons full into hot fat (about 375 degrees). 
	Do not try to make them smooth. Irregular shapes crisp up beautifully. 
	Fry until golden brown, turning once. Serve hot.
	
	Makes about two dozen.

	
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