1 medium yellow onion, halved and sliced
1 medium yellow onion, halved and sliced
2 cloves garlic, minced
4 large shrimp, peeled and deveined
3 ounces butter
2 cups sliced fresh mushrooms
2 tablespoons olive oil
1 quart vegetable oil for frying
In a large bowl, mash onion and garlic together. Mix in shrimp and butter. Mix pesto mixture into shrimp mixture. Fold in mushrooms and oil. Dip shrimp into a large pan of oil. Fry in the pan of lobster, flounder or shrimp in oil. Drain off fat.
Place lobster tail over bulging shrimp, reaching all the way to the tail for maximum contrast. Place horsseedy in a shallow dish, leaving a 3/4 inch rim. Pour over onion mixture and top with mushrooms.