Crispy Shrimp Popovers

[Roxy]

Crispy Shrimp Popovers:

 

20 uncooked medium shrimp, peeled and deveined

4 ounces cream cheese, softened

10 bacon strips

1 cup all-purpose flour

2 eggs, lightly beaten

2 cups panko (Japenese) bread crumbs

Oil for deep-fat frying

 

Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks.

 

In three seperate shallow bowls; place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs.

 

In an electrick skillet or deep-fat fryer, heat oil to 375. Fry shrimp, a few at a time, for 3-4 minuites or until golden brown. Drain on paper towels. Discard toothpicks before serving. Yield: 20 appetizers