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Hotel Ponce De Leon Brochette Of Shrimp And Oysters

Yield 6 servings


  • 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

How to Make It

  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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