Hotel Ponce De Leon Brochette Of Shrimp And Oysters

Oxmoor House
6 servings


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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


Wash mushrooms; pat dry. Sauté mushrooms in butter in a large skillet 5 minutes; remove from heat, and let cool.

Cut bacon slices in half; cook until transparent but not crisp. Drain and set aside.

Alternate shrimp, oysters, mushrooms, and bacon on wooden skewers. Set aside.

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.

Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Serve with orange marmalade.

Created date

February 2010