arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
ilk to make a smooth batter.
Mix honey, lemon juice
nd set aside.
Mix shrimp with cornstarch.
Heat oil
Sift dry ingredients together.
Beat egg and add water.
Add to dry ingredients and mix well.
For the thin lacy batter, remove 1/2 cup batter. Add 2 tablespoons water.
The remaining portion is the thick dipping batter for shrimp.
Heat fat to 375\u00b0.
Dip fingers in the thin lacy batter and sprinkle over fat.
Repeat several times until a lacy network is formed. Dip shrimp in thick batter and place on lacy network when lightly browned. When tempura is golden brown, break network of batter and turn each shrimp.
In large bowl, combine flour, beer, egg, baking powder and seafood seasoning.
Mix well.
Let sit for 10 minutes.
In skillet or deep fryer, heat oil to 350\u00b0.
Dip each shrimp in batter.
Roll in coconut, if desired.
Fry until golden brown, about 2 to 5 minutes.
(Do not burn coconut.)
Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry.
If necessary, rinse or dip food to be fried in water.
Then dip food into seasoned flour, then into batter, then back into the seasoned flour.
For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.
Mix all ingredients, except shrimp, oil and coconut.
Let sit 10 minutes.
Heat oil to 350\u00b0.
Dip shrimp in batter, then roll in coconut.
Fry until golden brown.
Don't let coconut burn.
May leave off coconut if you wish.
Delicious either way.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ow and continue to cook for about 1 hour or until
o coat all of the shrimp. Or, mix everything in a
------------For Yellow Cornbread-------------.
Heat
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
pperware container.
Peel the Shrimp and set aside. With
f fire and let steep for 5 minutes, strain through
orks fine. The original recipe called for 2 seeded chopped jalapenos,
et this batter stand for five minutes.
While the batter rests, combine
peel and devein shrimp.
throw them into pot.<
n a bowl until beer batter is smooth. Place crushed cereal