We ate them at a little hole in the wall on the west end of Galveston. It's called Nate's. You know...one of those restaurants that is kinda questionable on the cleanliness level...but, you don't care because the food is THAT good. The patrons were good entertainment too....
As we ate the kisses...I was imagining if I could make them at home.....I gave it my best shot last night...and they were ALMOST as good. I think the "someone else made it" factor made them taste better in the restaurant.
Here is how I did it.
8 small to medium shrimp *fresh, with shell on, and wild..I won't buy farm raised shrimp. yuck
1 jalapeno
4 swiss cheese slices
4 slices of bacon
milk
egg
flour
veg oil
salt & pepper to taste
Clean and de vein the shrimp...leave the tail on the shrimp. Slice almost like you are butterflying the shrimp down its back. This is where the jalapeno goes.
Slice THIN strips of jalapeno and put it in the back of the shrimp.
Wrap swiss cheese around the shrimp...just enough to cover it. It will be all messy looking....
Then slice all the bacon strips in half...making 8 strips.
Wrap the shrimp with bacon. Stretch the bacon out so it gets longer and thinner
Make an egg wash...a little milk with 1 egg beaten in it.
Wet the assembled shrimp in the milk then gently put in the flour mixture.
Make sure your oil is hot enough and that there is enough in the heavy pot to cover the shrimp.
To test the oil, simply drop a tiny amount of flour in the oil...if it is hot enough...it will sizzle
Gently drop each shrimp into the oil and watch them turn golden brown. They will cook QUICK!
Remove them from the oil and drain on a paper towel. A dash of salt when they are hot.
Serve with ranch dipping sauce or something else yum.
If you make them...let me know if you like them.
SO heart healthy. Defiantly something I won't make often.
This is just an appetizer portion. Might be a little rich for dinner.
Enjoy! :)
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