Preparation:
Cook onions and 1/2 cup chopped celery in oil or oleo in heavy pot, uncovered. Season to taste with salt, black and red pepper. Cook slowly until onions are wilted.
Grind up boiled shrimp and crabmeat in food chopper. Mix with onion mixture and cook 15 minutes over med. heat uncovered.
Add buns which have been soaked in eggs; mix well. Add bell pepper, remainder of celery, green onion tops, parsley and bread crumbs; mix well.
Split each fresh large shrimp lengthwise almost to the end and flatten out. Stuff centers of shrimp with mixture, holding each shrimp in the hand and squeezing it together to form a croquette.
Roll in flour, then in batter.
Fry quickly for 5 minutes in deep hot fat (375F). Drain. |
