Shrimp breaded pistol in catupiry

This delicious dish is perfect to impress on any special occasion.The breaded pistol shrimp in Catupiry offers a sophisticated and delicious combination of flavors and textures.Follow this recipe to prepare an appetizer that will leave your guests asking for more.

## Ingredients:
- 12 large, clean and peeled pistol prawns, but with tails
- 200 g of catupiry cheese
- 1 cup of wheat flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- Salt and black pepper to taste
- Frying oil

## PREPARATION MODE:

### Preparing the prawns:
1. ** Cleaning and preparation of the shrimp **:
- Make sure the prawns are well cleaned, with the veins taken.Keep the tails to be easy to handle when eating.

2. ** Temperature **:
- Season the prawns with salt and pepper to taste.It is important that they are slightly tempered for the taste to penetrate the meat.

### filling and breading:
3. ** Filling with catupiry **:
- Carefully make a superficial cut along the back of each shrimp (be careful not to cut all the way).Use a small spoon or a pastry bag to stuff each shrimp with the catupiry.Try not to overdo the cheese to prevent it from leaking during frying.

4. ** Package **:
- Prepare three back dishes: one for wheat flour, one for beaten eggs, and a third for breadcrumbs.
- Pass each shrimp first to the wheat flour, making sure it is completely covered.Shake the excess flour.
- Then quickly immerse the shrimp in the beaten eggs.
- Lastly, pass them in the breadcrumbs, ensuring uniform and complete coverage.Press lightly to adhere well the breadcrumbs.

### Frying:
5. ** Oil heating **:
- Heat the oil in a deep pan or fryer.The oil should be hot enough so that when the shrimp is dipped, it begins to fry immediately without absorbing much oil.

6. ** frying the prawns **:
- Carefully put the prawns one by one in the hot oil.Do not overload the pan;Fry in lots so as not to lower the oil temperature.
- Fry until gold and crispy, about 3 to 4 minutes, depending on the size of the prawns.

### Finishing and Service:
7. ** DRILLING **:
- Use a slot to remove the prawns from the oil and drain on paper towels to remove excess fat.

8. ** serving **:
- Serve the hot prawns, accompanied by lemon slices and, if desired, a fresh salad or tartar sauce to dive.

This dish combines the juiciness of Cameroon with the creaminess of Catupiry and the crispness of the breaded, creating a rich and satisfactory gastronomic experience.Bon APPECITT!