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SHRIMP PONCHARTRAIN

List of Ingredients




SHRIMP PONCHARTRAIN
Yacovelli's

36 (21- to 25-count) shrimp
1 pound cream cheese, at room temperature
1 ounce 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

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.

Yield: 36 stuffed shrimp (9 appetizer or 6 main course servings).

Testers' note: A table knife works well for stuffing the shrimp.

Recipe