o coat all of the shrimp. Or, mix everything in a
Cook breaded shrimp in 3 tablespoons butter until browned.
Remove from heat and keep warm.
For the sauce: Saute onion and garlic in the 2 tablespoons butter.
Add remaining ingredients except lemon juice.
Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
Add the lemon juice.
Add shrimp and toss to coat a bit.
Serve as an appetizer.
ell.
To Make Coconut Shrimp:
In a bowl, whisk
nife down back of each shrimp.
Place flour, egg and
hird bowl.
Gently press shrimp into flour to coat and
Peel and devein shrimp, leaving tails on (quick way
Preheat the oven to 400\u00b0F. Place shrimp on foil-lined baking pan. Spray with no stick cooking spray. Bake for 12-15 mins or until cooked through.
Meanwhile, cut bread in half lengthwise. Spread cut sides with mayonnaise. Layer with lettuce, tomato, onion and gherkins.
Top with shrimp. Cut into 4 equal lengths.
To make tartar sauce, stir together mayonnaise, capers, pickle, and tarragon and season to taste. Refrigerate until ready to use.
Dredge the shrimp in flour, dip in egg, then dredge in breadcrumbs, pressing firmly.
Half-fill a saucepan with oil and heat until a cube of bread browns in 30 seconds. Add the shrimp in batches, cooking for 2 minutes until golden. Garnish with chives and lemon and serve with potato wedges and tartar sauce.
xture on top of each shrimp, molding and smoothing to
Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
ail shell on.
Split shrimp down the back; spread apart
et aside.
Dry the shrimp well with paper towels. Whip
Marinate shrimp up to over night. Mix breadcrumbs with spices. Coat each shrimp with breading. Place in single layer baking dish. Save marinade.
Stir melted butter and olive oil with remaining marinade. Pour over shrimp.
Bake 400 for 13 -15 minutes.
Serve as an appetizer with crackers or as a meal with rice and vegetable.
ail shells on.
Split shrimp down backs; spread apart, butterfly
ooking spray.
2. Rinse shrimp and set aside. In a
Drain cleaned shrimp and butterfly.
Place bread crumbs in bowl and pat large shrimp
on each side with crumbs.
Place on piece of foil and let
rest
for
15
minutes.
Whisk eggs, salt and pepper; set aside.
Heat
oil
in
skillet
and
dip breaded shrimp in eggs and then oil.
When lightly brown, turn and cook until lightly brown,
about
1
1/2
minutes
on each side. Remove from skillet
and
drain on paper towels.
Serve on platter with lemon wedges.
Makes 3 to 4 servings.
Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.
Roll shrimp in flour, then dip shrimp in mixture of egg and milk (1 tablespoon of milk to 1 egg).
Roll shrimp in crushed Club crackers.
Fry in hot oil or shortening until golden brown.
Beat the eggs well and add a little water.
Flour shrimp. Then dip in egg and water.
Then in bread crumbs.
Deep-fry shrimp in hot oil about 375\u00b0.
Put on paper towels.
Eat with cocktail sauce.
teaspoon pepper. Add the shrimp and toss to coat.