5 servings

Stuffed Shrimp


1 lb. shrimp, peeled and deveined
1 cup chopped onions
¼ cup chopped bell pepper
¾ cup chopped celery
½ cup oil
3 slices stale bread
2 eggs, slightly beaten
¼ cup finely chopped green onion tops
¼ cup finely chopped parsley
½ cup breadcrumbs
Salt, black pepper and cayenne to taste
½ lb. large, boiled shrimp, peeled (leaving end of tail) and deveined
Flour for coating
Bread crumbs for coating
2 beaten eggs
½ cup evaporated milk
Pinch of salt
Oil for frying


In heavy-bottomed pot, cook onions, bell pepper, and celery in oil until wilted. Season to taste with salt, pepper, and cayenne.

Grind 1 lb. shrimp in food chopper. Add to onion mixture and cook 15 minutes over medium heat in uncovered pot.

Add bread that has been soaked in eggs. Mix well. Add green onion tops, parsley, and bread crumbs. Mix well.

Split each boiled shrimp lengthwise, almost to tail end and flatten out. Stuff centers of split shrimp with mixture, holding each shrimp in the hand and squeezing it together to form a croquette.

Make egg batter with 2 beaten eggs, ½ cup evaporated milk and pinch of salt. Roll stuffed shrimp in flour, then dip in egg batter, and roll in bread crumbs.

Fry until golden brown in hot oil.