Hotel Ponce De Leon Brochette Of Shrimp And Oysters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 dozen fresh mushrooms |
2 tablespoons butter |
12 slices bacon |
3 dozen large shrimp, peeled and deveined |
3 dozen shucked oysters, drained |
1 1/2 cups all-purpose flour |
1 teaspoon sugar |
1/4 teaspoon salt |
2 eggs, beaten |
1 teaspoon vegetable oil |
1 cup milk |
4 egg whites |
vegetable oil |
orange marmalade |
Directions:
1. Wash mushrooms; pat dry. Sauté mushrooms in butter in a large skillet 5 minutes; remove from heat, and let cool.
2. Cut bacon slices in half; cook until transparent but not crisp. Drain and set aside.
3. Alternate shrimp, oysters, mushrooms, and bacon on wooden skewers. Set aside.
4. Combine flour, sugar, salt, beaten egg, 1 teaspoon oil, and milk in a large mixing bowl; mix well. Beat egg whites (at room temperature) in a small bowl until foamy. Fold into batter. Dip brochettes into batter.
5. Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Serve with orange marmalade.
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