Crispy Shrimp with Mustard Chutney Sauce
| Yield: | 1 Servings |
| Categories: |
| COURT BOUILLON | ||
| 2 | sl | Lemon |
| 1/2 | ts | Salt |
| 4 | Peppercorns | |
| 1 | Stalk celery with leaves | |
| 1/2 | Onion | |
| 2 | c | Water |
| SHRIMP | ||
| 2 1/2 | lb | Large raw shrimp. |
| 2 | c | Court boullion |
| 1 | c | Fruit chutney, minced |
| 1 | c | Flour |
| 2 | Eggs beaten with a little water | |
| 1 | c | Very fine fresh bread crumbs |
| Oil for deep frying | ||
| 2 | c | Mustard chutney sauce (recipe to follow) |
| MUSTARD CHUTNEY SAUCE | ||
| 2 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Reserved fish stock |
| 1/2 | c | Chicken broth |
| 1/2 | c | Milk |
| Salt & pepper | ||
| 1 1/2 | tb | Dry mustard |
| 6 | tb | Chutney, coarsely chopped |
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