Laughing Cow Shrimp
( Serving 8)
Lydia Shire at Locke-Ober in Boston loved to prepare her signature dish: The Rockablue Shrimp. This is a French version of of that great amuse-bouche.
Tools: - one 7" office knife- an electric deep fryer or an 8" sauce pan -3 x 8" bowls for the flour, eggs and bread crumb
Ingredients:- to convert - 8 shelled and cooked jumbo shrimps -1 lbs. bread crumb (Panko if possible) -2 whole beaten eggs -1 box of 8 wedges Laughing Cow cheese -1 cup of all purpose flour -1 gallon corn oil
Butterfly the back of each shrimp 1/4" deep, from head to tail. Take one wedge of Laughing Cow cheese per shrimp
and insert it in the cavity. Smooth up the cheese outside.
Steps: 1) Butterfly the back of each shrimp 1/4" deep, from head to tail. Take one wedge of Laughing Cow cheese per shrimp and insert it in the cavity. Smooth up the cheese outside.
) Sprinkle flour over each shrimp3
) Dip shrimps in the mixed eggs 4
) Coat the shrimps in Panko, repeating the process twice if a thicker crust is wanted5
) Deep-fry the shrimps in a 300o oil for 3 minutes 6
) Serve hot with fried parsley.
Wine recommendation: Trimbach Pinot Gris