1/2 c unsalted butter
6 large cloves of garlic, crushed and minced finely
1/2 c celery, coarsely chopped
2 Tbsp Red Chili powder
2 Tbsp fresh lemon juice
2 1/2 lbs medium to large shrimp, deveined - leave tails on
1/2 c fresh grated parmesan cheese
1 tsp salt
Melt the oil and butter in a saucepan until hot (watch carefully that
it doesn't burn). Reduce heat to medium. Add the garlic and celery
and cook till soft, but not browned. Add the shrimp, salt, chile
powder and lemon juice and cook until shrimp is pink. Sprinkle with
cheese. Let sit for a few minutes before serving. Makes 3-4
Chop or grind all vegetables and put them in large bowl. Add salt and mix well. Allow salted vegetables to stand for 1/2 hour. Then drain juices, do not save juice. Place vegetables in large bowl. Add sugar, vinegar, mustard, and celery seed. Mix well and serve.
Beat egg; stir in rice, poultry seasoning, salt, and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 one inch balls. Roll in bread crumbs. Heat oil (2-3") in 2-quart saucepan to 375 F. Fry rice balls until golden brown; drain.
Makes 15 Puffs.
Note:After frying, puffs can be coverec and refrigerated no longer than 12 hours. To heat, bake on ungreased cookie sheet in 350 F oven until hot, 10-12 minutes.