Sift flour with spices into a large bowl. Season to taste. Whisk in beer to form a smooth batter.
Butterfly shrimp by slicing down back of shrimp deep enough so shrimp can lie flat.
Heat oil in a large saucepan or deep fryer until a cube of bread sizzles as soon as it is added.
Dip prawns into batter, draining off excess. Drop into oil, a few at a time, and deep-fry for 3-5 mins each, until golden and cooked through.
Drain on paper towels. Serve with lemon wedges.
xture on top of each shrimp, molding and smoothing to
sharp knife along each shrimp's back and open slightly
50\u00b0F (to keep the shrimp warm after you have fried
our.
---To Prepare the Shrimp---.
De-vein and peel
gin battering and frying the shrimp it becomes difficult to keep
y the tail, dip the shrimp into the batter to coat
Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
Drain shrimp on paper towels.
Enjoy!
small bowl.
Thaw shrimp under cool running water in
Mix cheese, flour, baking powder, dill and onion.
Add eggs and mix until the cheese is evenly distributed in batter.
Stir in the shrimp.
Heat oil in electric frying pan to 375\u00b0.
Drop battered shrimp by teaspoonfuls into oil.
Cook until golden brown (about three minutes) and turn over.
Drain on paper towels.
Serve hot.
Mix cream, eggs, salt and pepper.
Beat well.
Dip shrimp in egg batter.
Roll in flour.
Drop battered shrimp in hot Crisco or oil.
Cook 5 to 10 minutes, until lightly brown or golden.
(A 2-quart boiler can be used instead of frypan.)
Do not overcook.
Combine 1 cup flour, paprika and salt. Whisk in beer, worcestershire sauce and tabasco.
Cover; let stand at room temperature at least 1 hour.
Heat oil to 375 degrees.
Dredge shrimp in flour, then dip in batter.
Fry shrimp, a few at a time until golden.
Drain on papertowels.
Serve with Creole Tarter Sauce.
Clean, peel, and devein the shrimp, leaving tails intact.
Mix the remaining ingredients until well blended.
Dip the shrimp into the batter, coating thoroughly, and fry in very hot oil (350) until golden brown.
Allow oil to reheat between batches.
Serve with mustard marmalade sauce on the side.
Sauce:
Blend three ingreddients together.
aximum flavour retention.
----Fried Shrimp----.
Sift the flour and
Bake coconut in a 325\u00b0 oven until brown (about 10 minutes; stir several times and watch carefully).
Coarsely grind coconut. Mix spices in a large bowl with eggs; coat shrimp.
Dredge in coconut.
Transfer to
greased baking sheets and refrigerate 1 hour to 1 day.
Bake in a 400\u00b0 oven for about 12 minutes.
Serve with Mango Chutney Sauce.
Combine 1/4 cup flour, baking powder, and salt (setting aside 1/4 cup flour), then combine egg yolk, cilantro, and wine in a seperate bowl, then combine both bowls of ingredients.
Beat egg whites until they are stiff then fold into batter.
fill a large saucepan with 2 inches of oil and heat until 365\u00b0F.
dip shrimp into flour then into batter and fry until batter is lightly browned, around 4 minutes.
Peel and devein shrimp, retaining tails, if desired; set
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
idge while you make the shrimp.
Heat oil to