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Shrimp Puffs Recipe

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Shrimp and rice are two foods that are abundant in our area. These shrimp puffs are my family's favorite. In fact, they prefer them to fried shrimp.

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Shrimp Puffs Recipe

Prep: 15 min. Cook: 45 min.

Yield: 16 Servings

15 45 60

Ingredients

2 eggs, separated
3/4 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained
1/4 cup minced fresh parsley
1/2 teaspoon hot pepper sauce
Additional oil for deep-fat frying

Directions

In a large bowl, beat the egg yolks, milk and oil. Combine the flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in the rice, shrimp, parsley and pepper sauce.
In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture.
In an electric skillet or deep-fat fryer, heat oil to 350°. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm. Yield: about 4 dozen.

Originally published as Shrimp Puffs in Country Extra November 1998, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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