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*<p style="margin-top:0px;margin-bottom:1.5em;color:rgb(17,17,17);font-family:Georgia,TimesNewRoman,Times,serif;font-size:16px;line-height:24px;">2 tablespoons unsalted butter</p> |
*<p style="margin-top:0px;margin-bottom:1.5em;color:rgb(17,17,17);font-family:Georgia,TimesNewRoman,Times,serif;font-size:16px;line-height:24px;">2 tablespoons unsalted butter</p> |
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*<p style="margin-top:0px;margin-bottom:1.5em;color:rgb(17,17,17);font-family:Georgia,TimesNewRoman,Times,serif;font-size:16px;line-height:24px;">1 tablespoon fresh lemon juice</p> |
*<p style="margin-top:0px;margin-bottom:1.5em;color:rgb(17,17,17);font-family:Georgia,TimesNewRoman,Times,serif;font-size:16px;line-height:24px;">1 tablespoon fresh lemon juice</p> |
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− | *<p style="margin-top:0px;margin-bottom:1.5em;color:rgb(17,17,17);font-family:Georgia,TimesNewRoman,Times,serif;font-size:16px;line-height:24px;">2 tablespoons fresh flat-leaf parsley, chopped</p> |
+ | *<p style="margin-top:0px;margin-bottom:1.5em;color:rgb(17,17,17);font-family:Georgia,TimesNewRoman,Times,serif;font-size:16px;line-height:24px;">2 tablespoons fresh flat-leaf parsley, chopped</p><gallery> |
+ | Adult emperor scorpion.jpg |
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+ | </gallery> |
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==Directions== |
==Directions== |
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#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails. </span> |
#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails. </span> |
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#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.</span> |
#<span style="color:rgb(17,17,17);font-family:Georgia,'TimesNewRoman',Times,serif;font-size:16px;line-height:24px;">Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.</span> |
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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> |
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− | #<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 |
+ | #<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 s</span>alt |
− | [[Category: |
+ | [[Category:Scorpion recipes]] |
Latest revision as of 14:50, 5 November 2015
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[]
- Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails.
- Pour milk into a medium-sized bowl; add scorpions and set aside.
- In a 12-inch skillet, melt butter.
- Remove scorpions from milk mixture, allowing the excess to drain off.
- Dredge scorpions in cornmeal, one at a time. Shake off excess.
- Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.
- Drain on paper towels.
- Once plated, sprinkle with lemon juice and salt