SIERRA® STUFFED SHRIMP

Ingredients

12 ,31-40 ct. shrimp, butterflied, tails intact

2 1/4 oz. Cotija wedge, cut into 12, .2 oz. pieces

1 oz. quick mixing flour

1/2 tsp. ground black pepper

1 egg, beaten

1 Tbsp. water

4 oz. panko bread crumbs

4 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

Remoulade Sauce, for serving (see recipe)

Place 2 shrimp on top of a piece of plastic film wrap. Fold film wrap over shrimp. Gently flatten shrimp with a mallet. Repeat for remaining shrimp.
Place 1, 0.2 oz. slice of cotija in the center of each shrimp and fold. Place on a tray and wrap in plastic film. Refrigerate for at least 30 minutes.
Preheat fryer to 350-375 degrees Fahrenheit.
Mix together flour and black pepper in a shallow dish.
Add 1 Tbsp. water to the beaten egg and whisk.
Combine panko and ground Cotija in a large bowl.
Dredge each shrimp in the flour mixture, then dip in egg wash.
Coat the shrimp in the panko mixture and gently press each shrimp with your hands to seal. Shrimp can be frozen or fried immediately at this point.
To fry, place breaded shrimp in a fry basket and cook for approximately 1.5 minutes, or until golden brown.
Serve immediately with Remoulade sauce.

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