Recipe - Stuffed And Fried Shrimp With Pepper Jelly

12 Pieces raw shrimp; tail off,
16 to 20
; count
1 cup Soft; white bread crumbs
2 tablespoon Chopped anchovies
1 teaspoon Chopped garlic
2 tablespoon Lime juice
One half teaspoon Black pepper
3 tablespoon Softened butter
1 cup Rice flour
One half cup Water; up to 1
Salt and pepper

HOT PEPPER JELLY SAUCE
One half cup White wine
One half cup Sherry vinegar
2 tablespoon Hot sauce
2 tablespoon Shallots; finely minced
One half cup Hot pepper jelly
6 tablespoon Softened butter
Salt

Peel, devein, and butterfly the shrimp. Mix all other ingredients
thoroughly and taste for seasoning. Divide into 12 and stuff the back of
each shrimp. Close shrimp and let chill for 30 minutes.

Preheat frying oil to 350 degrees. Whisk together rice flour, water, salt,
and pepper. Dip each shrimp into batter, letting excess drip off. Lower
into frying oil and cook for about 2 minutes. Remove from oil, drain, and
serve with pepper jelly sauce.

HOT PEPPER JELLY SAUCE:

Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a
boil. Reduce heat and simmer until reduced to One fourth cup, then whisk in jelly.
Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy
in consistency. Taste for seasoning, add salt and adjust to taste by adding
a little vinegar, jelly or hot sauce. Keep warm.

Converted by MC_Buster.

Per serving: 708 Calories (kcal); 2g Total Fat; (3% calories from fat); 11g
Protein; 143g Carbohydrate; 0mg Cholesterol; 761mg Sodium Food Exchanges: 8
One half Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; One half Other
Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9324

Converted by MM_Buster v2.0n.