"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fried Oyster, Bacon & Shrimp Kabobs Recipe

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This recipe for Fried Oyster, Bacon & Shrimp Kabobs, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Saturday, May 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 fresh raw oysters
12 medium to large shrimp
12 slices of bacon, cut in half
1 yellow bell pepper
1 red bell pepper
1 egg
3/4 cup milk
1 cup flour
salt and pepper to taste

Directions:
Directions:
Fry bacon strips until slightly browned but still limp. Combine egg and milk and blend well. Season flour with salt and pepper. Dip oysters and shrimp in egg/milk batter, then roll each in flour.

Roast peppers in oven on high temperature, until still slightly firm, but beginning to blacken slightly. Remove and set aside, keeping warm.

Wrap shrimp and oysters with half slice of bacon each and fry at medium heat ( peanut oil doesn't burn) until golden brown. Remove from pan and drain on paper towel. On a wooden skewer, alternate one shrimp, one slice of red pepper, then one oyster, one slice yellow pepper, until you have a total of two oysters and two shrimp with vegetable in between. Serve with Southwest Dipping Sauce.

For sauce:
1 cup mayonnaise
1/2 cup ketchup
Juice of 1 lemon
1/2 tsp pressed garlic
1/2 tsp cumin powder
1/2 tsp garlic powder
1/4 cup cilantro, chopped
salt and white pepper to taste
Dash of Tabasco (optional)

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Blend all ingredients together in small bowl and chill before serving. Garnish plate with lemon slices and sprigs of fresh cilantro.

 

 

 

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