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Crispy blue cheese shrimp

1 pound U-15 or larger uncooked shrimp
½ cup sugar
½ cup kosher salt
1 quart ice cold water
4 oz cream cheese
2-4 oz good-quality blue cheese (Maytag, etc.)
2 oz finely grated sharp cheddar cheese
½ cup all purpose flour
2 eggs (well beaten)
4 cups Panko bread crumbs (untoasted)



Method:
Mix softened cream cheese with the blue and cheddar cheese until well combined, refrigerate.

Take the shrimp (uncooked).  Remove the shell leaving the tail on, since you're going to be stuffing them, de-vein the shrimp.

Combine the water, sugar and salt to make brine, Place the cleaned and deveined shrimp in the brine for 20 minutes, drain and pat dry. Next, simply take a paring knife, slice from the head down 3/4 the tail, slice in deeply, but don't cut the shrimp in half.   Place these shrimp aside, and when you're done slicing, prepare to stuff. The best thing is to acknowledge that yes, you are going to get your hands dirty, and just stuff the mixture into the shrimp using your fingers. Then, coat the shrimp in flour, shake off the excess.

Place in the fridge for 15 minutes to allow the cheese mixture to firm up. Dip shrimps in the egg wash making sure the egg covers the entire shrimp and then coat with the Panko bread crumbs.  Fry in 365F vegetable oil until golden and delicious, Drain on paper towel. Serve with Thai sweet chili sauce for dipping. (Optional)

 
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