Dominican Camarones Rellenos


24 jumbo shrimp
4 tbs anchovy paste
4 tbs unsalted butter
1 cup fresh breadcrumbs
2 tbs lime juice
2 tbs onion juice
1 tsp fresh parsley
1 cup flour
black pepper
This is a version of Dominican stuffed Shrimp.
  • 1 cup flour
  • 2 tsp kosher salt
  • 1 tbs unsalted butter, melted
  • 1 cup flat beer
  • 1 egg separated
  • freshly grated Parmesan cheese
  • Oil for deep frying
  • tartar sauce
  • Peel and devein the shrimp, making and extra deep and long incision to serve as a pocket for the stuffing.
  • Combine the anchovy paste, butter, bread crumbs, lime juice, onion juice and pepper. Refrigerate for 30 minutes.
  • To make the batter, sift the flour and salt into a bowl. Make a well in the center and add the butter, beer and the yolk of the egg. Mix quickly and thoroughly, and set aside in a warm place.
  • Stuff each shrimp with about 1 tsp of the anchovy stuffing, and dust lightly with flour.
  • Beat the egg white until stiff and fold into the batter.
  • Dip the stuffed shrimp into the batter and fry in deep oil heated to 350 degrees, in batches.
  • Drain on paper towels and sprinkle them with grated cheese.
  • Serve with tartar sauce.




40 min


10 min


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