SCORPION TAILS SERVED WITH CILANTRO-LIME RANCH SAUCE

SCORPION TAILS SERVED WITH CILANTRO-LIME RANCH SAUCE image

Categories Pork Shellfish Vegetable Appetizer Fry Cocktail Party Super Bowl Quick & Easy

Yield 6 persons

Number Of Ingredients 19

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Ingredients

Cilantro-Lime Dressing
.5 cup sour cream
.5 pkg dry ranch seasoning
.25 cup buttermilk(less if you like thicker dressing)
.25 cup minced cilantro, stems removed
Juice from one large lime(mexican variety has more juice and is preferred)
.5 tsp coarse ground black pepper
Seasoned Flour Mix
2 cups white flour
1 tbls salt
1 tbls garlic powder
.5 tsp white pepper
1 tbls seasoned salt
Scorpion tails
12 6-8 count prawns or shrimp
12 extra large fresh jalapeno peppers( bigger the better), stem removed and cored out to remove seeds
6 oz white jack cheese, cut into 12 pcs
12 slices 18-22 counts bacon slices, blanched to half cooked
Egg wash mix(3 large eggs, .5 cup water,.25 cup milk,2 tbls seasoned flour mix)

Steps:

1)In a large mixing bowl,prepare the ranch dressing mix by placing all of the ingredients together in the bowl, and blend well using a hand mixer.Cover and refrigerate.(It is better if this item is made 4-6 hours ahead of time.) 2)Blanch bacon and set aside for later use. 3)Mix seasoning flour together in a bowl, and place in a baggie for later use. 4)Mix egg wash together in a seperate bowl and set aside for later use. 5)In a large pot, add vegetable oil 3" deep(1/2 of a bottle more or less), and heat oil to 350 degrees. 6)Flash fry the de-seeded jalapenos until they become limp(2-3 minutes), place on a towel and allow to cool.Turn off grease and set aside to use later. 7)After peppers are cool, slice along the outside and open peppers flat. 8)Butterfly shrimp and mold the jack cheese into the shrimp.Place one shrimp in each jalapeno, and roll the jalapeno around the shrimp and cheese. 9)Take one slice of bacon, and wrap it around the jalapeno and shrimp, making sure to cover as much of the jalapeno as possible, as tight as possible to ensure that the ingredients stay together.Place a toothpick in each shrimp if you so desire( they can be removed later) 10)Place the jalapeno/shrimp/bacons on a pan, and put in the freezer for 30-45 minutes( to firm them up and make easier to dip) 11)Remove scorpion tails from the freezer.Grabbing the shrimp by the tail, place in the egg wash, then transfer to the seasoned flour mix, tossing well to make sure the shrimp is well coated.Repeat steps until all shrimps are battered.Return the battered scorpion tails to the freezer for an additional 30 minutes. 12)Reheat oil to 350 degrees.Remove the scorpion tails from the freezer and fry until done(you can tell that the tails are done when cheese starts to ooze from the shrimp and the scorpion tails are golden brown.Remove from the oil and place on a towel to drain.Serve shrimps on a bed of leaf lettuce with the cilantro-lime dressing.