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#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Drain on paper towels.</span>
 
#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Drain on paper towels.</span>
 
#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Once plated, sprinkle with lemon juice and salt.</span>
 
#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Once plated, sprinkle with lemon juice and salt.</span>
[[Category:Recipes]]
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[[Category:Scorpion recipes]]

Revision as of 07:55, February 20, 2014

Ingredients

  • 8 hairy desert scorpions, or similar species, thawed
  • 1 pint low fat milk

  • 1 cup white cornmeal

  • 2 tablespoons unsalted butter

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons fresh flat-leaf parsley, chopped

Directions

  1. Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails. 
  2. Pour milk into a medium-sized bowl; add scorpions and set aside. 
  3. In a 12-inch skillet, melt butter.
  4. Remove scorpions from milk mixture, allowing the excess to drain off.
  5. Dredge scorpions in cornmeal, one at a time. Shake off excess.
  6. Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.
  7. Drain on paper towels.
  8. Once plated, sprinkle with lemon juice and salt.
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