En Qoquille; any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.
2 doz. large shrimp, peeled and buttered
1/2 cup finely diced orange sections
1/2 cup finely diced grapefruit sections
1/2 cup stale beer
3 cups flour
1 tsp. baking powder
1/2 tsp. garlic salt
1/2 tsp. celery salt
1 tsp. salt
2 tbls. prepared mustard
2 eggs, well beaten
Mix all ingredients for the batter together. Flour the shrimp first, then add to batter and deep fry them, until brown. Serve them on a natural scallop shell, and cover with following sauce:
Saute 6 chopped very fine shallots with 12 crushed Pepper Corns 2 green Peppers, chopped very fine 2 cups orange juice. Bring to a boil and thicken with Corn Starch.
Garnish with orange sections.
Recipe by Paul Busuttil – Key Biscayne Hotel, Miami