Zucchini And Shrimp Fritters

2 Tablespoon Vegetable oil
1/2 Cup Chopped onions
Salt
Cayenne
1/2 Pound Large shrimp; peeled, deveined, and cut into 1/2-inch pieces
3 Eggs; beaten
1-1/2 Cup Milk
2 Teaspoon Baking powder
1 Teaspoon Salt
3 1/4 Cup Flour
1 Tablespoon Chopped parsley
Crystal Hot Sauce
Worcestershire Sauce
1 Pound Fresh zucchini; grated
Solid vegetable shortening; for deep-frying
Creole seasoning

Heat the oil in a skillet over medium-high heat. Add the onions. Season with
salt and pepper and saut for about 3 minutes, or until slightly wilted.
Season the shrimp with salt and pepper. Add the shrimp and saut until the
shrimp turn pink, 2 to 3 minutes. Remove and set aside to cool. Make a
batter by combining the eggs, milk, baking powder, 1 teaspoon salt, and the
cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until
all is used and the batter is smooth. Stir in the parsley. Season the batter
with hot sauce and Worcestershire Sauce. Season the zucchini with salt and
pepper. Add the shrimp mixture and grated zucchini to the batter and fold to
mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping
tablespoon at a time, into the hot oil. When the fritters pop to the
surface, roll them around with a slotted spoon in the oil to brown them
evenly. Remove and drain on paper towels. Season with Creole seasoning and
serve with the Roasted Red Pepper Emulsion.

Yield: about 2 dozen