Title: Tortas De Camaron (Shrimp Fritters) Mexico
Categories: Mexican Pancake Shellfish
Yield: 1 Servings

1	md	Onion; finely chopped
2		Clove garlic; minced
2	tb	Cooking oil
8	oz	Can tomatoes; cut up
4	oz	Can green chili peppers;
		Rinsed, seeded and chopped
3/4	ts	Salt
1	ds	Pepper
3		Egg whites
3		Egg yolks
2	tb	All purpose flour
6	oz	Cooked shelled and cleaned
		Shrimp or canned, drained
		And chopped
		Fat for frying.

Cut all that needs to be cut up and have ready. In Saucepan cook onion in the 2 tablespoons of oil till onion is tender. Add minced garlic. Stir in undrained tomatoes, chili peppers, 1/2 teaspoon of the salt and pepper. Bring to a boil, then reduce heat. cover and simmer for 20 minutes. Keep warm

Meanwhile, beat egg whites till stiff peaks form. Beat yolks till thick and lemon coloured. add remaining 1/4 teaspoon salt. and stir in. Fold whites into yolks. sprinkle flour on top. Fold in shrimp.

In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using a Tablespoons for small fritters or 1/4 cup measure for larger ones, Fry about 2 minutes on each side or until golden brown. Drain well on paper toweling. serve hot with the tomato sauce. I sprinkled on some chopped Cilantro.

Makes 20 small or ten large fritters.

Note: I had cooked and clean the shrimp the day before, so doing this was quite quick and easy. I had with it a lovely bowl of Potato soup.

From: Dave

From: Karen Stone To: Gail Shipp Subj:

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