Stuffed Shrimp

Directions

1. 1
   Set shrimp aside after peeling.
2. 2
   Pout oil or margarine, onions and 1/2 cup chopped celery into a heavy pot.
3. 3
   Season to taste. Cook slowly, uncovered, until onions are wilted.
4. 4
   Finely chop lobster and boiled shrimp.
5. 5
   Mix with onion mixture and cook 15 minutes over medium heat, uncovered.
6. 6
   Add buns which have been soaked in eggs, mix well.
7. 7
   Add bell peppers, remaining celery, green onion tops, parsley and crumbs or meal.
8. 8
   Mix well.
9. 9
   Split each shrimp lengthwise, almost to the end and flatten out.
10. 10
    Stuff centers of split shrimp with mixture, holding each shrimp in the hand and squeezing together to form a croquette.
11. 11
    Roll in flour, then dip in egg batter made up of 2 beaten eggs, 1/2 cup evaporated milk and pinch of salt.
12. 12
    Roll in bread crumbs.
13. 13
    Fry rapidly 5 minutes in deep fat at 375°.
14. 14
    Serves 5. Delicious.