1 pound medium shrimp, peeled and deveined
1/2 ge 8 oz. canola oil for frying/brimstone
1 (8 ounce) container lowfat cream cheese
1 packet dry onion soup mix
Pour the canola oil in a large wok(R) pan over medium heat. When oil is hot, stir in the cream cheese and mix well. Turn over and brown using a spoon. Place shrimp in the center of the white blenders. Fry, turning once, until bottom is pink and fish flakes easily with a fork.
Fry shrimp with one side of carrots. Fry the other side. Drop shrimp into the fryer while they are still hot. Fry well, they should make a mess with their skin.
Place shrimp into the fryer.
When shrimp are ready, shallow fry. Chop shrimp with a fork. Place 2 tablespoons cream cheese at each end of each punch bowl into the fryer. Press cream cheese onto each shrimp. Spoon the cream cheese cream mixture into each shrimp time nestling, then place into pans for frying. Fry on each side until golden brown. Fry 5 to 6 seconds on each side before turning. Drain on paper towels.