Tortas de Camaron
(Shrimp Fritters)
1 medium onion, finely chopped
1 clove garlic, minced
2 tbsp. cooking oil
1 8 oz. can tomatoes, cut up
1 4 oz. can green chili peppers, rinsed, seeded, chopped
3/4 tsp. salt
dash pepper
3 eggs, separated
2 tbsp. all purpose flour
1/2 lb. fresh shrimp with heads removed
1 bay leaf
1 tbsp. whole peppercorns
fat for deep frying
In a saucepan, bring 3 C water to a boil. Add bay leaf and pepper cornsand shrimp. Bring back to a boil, boil 5 minutes covered and remove fromheat. Immediately rinse with cold water. Peel shrimp, devein, and chop.Set aside. In the same saucepan, cook onion and garlic in 2 tbsp. oil untilthe onion is tender. Stir in undrained tomatoes, chili pepeprs, 1/2 tsp.of the salt and pepper. Bring to boiling. Reduce heat, cover and simmerfor 20 minutes. Keep warm.
Beat the egg whites until stiff peaks form. Beat yolks with remaining saltuntil thick and lemon-colored (5 minutes). Fold whites into yolks, sprinkleflour on top and fold in quickly, but gently. Fold in chopped shrimp. Ina deep skillet or saucepan, heat 1 inch fat to 365 degrees. Spoon shrimpmixture into hot fat (2 tbsp. for small fritters, 1/4 C for large fritters).Fry about 3 minutes each side, or until golden brown. Remove and drain.Serve hot with tomato sauce. Makes 20 small or 10 large fritters.