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Recipes
Fritters

James Shrimp Fritters With Tomato Sauce

Salt & Pepper
3 Eggs; Large, Separated
2 tb Flour; Unbleached
4 1/2 oz Shrimp; Drained,Chopped,
1 cn Vegetable Oil For Frying *

 Meanwhile, beat the egg whites until stiff peaks form and set aside. Beat the egg yolks and remaining 1/4 tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce.

Tomato Sauce

1/2 c Onion; Finely Chopped,
1 Md 1 Clove Garlic; Minced
2 tbs Cooking Oil
8 oz Tomatoes; Cut Up,
1 can 4 oz Green Chile Peppers; 1 cn, *

Green Chile Peppers should be rinsed and chopped. In a saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm.

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