o coat all of the shrimp. Or, mix everything in a
o combine.
Thread each shrimp onto a skewer, carefully pushing
Pat shrimp dry with paper towels.
Heat about 1 inch oil in a Dutch oven to 375\u00b0F or use a Fry Daddy.
Combine dry ingredients.
Add beer and egg, stirring until batter is smooth.
Coat shrimp in batter and cook in hot oil about 2 minutes until brown.
Drain on paper towels.
Serve with salsa, cocktail sauce or tartar sauce.
ails intact.
Sprinkle butterflied shrimp lightly with garlic powder.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Peel shrimp and dry on paper towels, top and bottom.
Devein shrimp, if you like.
Combine ingredients, adding water last.
As you stir mixture should be consistency of pancake batter or thinner.
On a separate plate, crush cornflakes with your hands. Do not use bought crumbs as they are too fine.
Dip each shrimp in batter and roll in cornflake crumbs.
Crush more flakes, if necessary.
Cook in a deep fat fryer in Crisco, about 8 to 12 shrimp at the time, for 1 minute.
Drain on paper towels and serve.
To make batter:
Combine beer, water and vegetable oil.
Sift in the flour and salt; stir only until blended.
Fold in stiff egg white.
If necessary, add a bit more water to make a thin batter. Peel and devein shrimp, leaving on tails.
Dip shrimp in batter. Deep fry shrimp at 375\u00b0 for 2 to 3 minutes, just until pink. Serve hot with French fries and cole slaw.
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
Peel shrimp, leaving tails on; devein.
Split shrimp partway through, butterfly fashion.
Combine flour, water, egg, sugar and salt to make a batter.
Dip shrimp into batter and fry in deep, hot (375\u00b0) Planter's peanut oil until golden brown.
Drain on paper towels.
Makes about 6 servings.
Peel and devein shrimp, leaving tails on.
Split shrimp part way through, butterfly fashion.
Combine flour, water, egg, sugar and salt to make a batter.
Dip shrimp into batter and fry in deep, hot peanut oil.
Fry until golden brown and drain on paper towels.
Makes 5 to 6 servings.
lended.
Dip shrimp into batter to coat. Drop shrimp into hot oil
Preheat oil to 350 degrees.
Combine 1/2 cup oil and egg; beat well.
Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat.
Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.
Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Heat oil to 350. In large bowl, add baking mix, salt, pepper, garlic powder and beer. Using whisk, mix well. Season shrimp with seafood seasoning. Dip shrimp into batter, then add shrimp to hot oil. Fry shrimp for 4 minutes. Remove shrimp to paper towels, to drain. Enjoy!
Beat egg, salt and pepper to taste; add beer.
Mix gently. Gradually add flour until you have consistency of a thin pancake batter.
Dip shrimp in batter and deep fry until golden brown. Drain on absorbent paper.
Combine 1/2 cup vegetable oil and egg, beating well.
Add the next 5 ingredients, stirring well.
Dip shrimp into batter; fry in 1 inch vegetable oil, medium hot.
Cook about 30 seconds on each side, or until lightly browned.
Do not overcook.
Makes about 6 servings.
Shell and devein shrimp; dry on toweling.
Combine flour, baking powder, salt, eggs and milk in mixing bowl; beat vigorously.
Dip shrimp into batter; fry in deep, hot oil until golden brown.
Shell shrimp, leaving tail section in; devein.
Cut shrimp through the back, leaving tail attached.
In bowl, mix next 3 ingredients.
Gradually stir in 1/4 cup corn oil until smooth. Pour 1 quart oil into heavy 3-quart saucepan, filling no more than 1/3 full.
Heat oil to 375\u00b0.
Dip shrimp into batter to coat.
Add a few shrimp at a time to hot oil.
Fry for 1 to 2 minutes or until golden brown.
Drain on paper towel.
Preheat oil. Combine 1/2 cup oil and egg; beat well. Add rest of ingredients and stir until well blended. Coat shrimp with batter. Fry for 60 seconds or until golden brown.
Peel shrimp, leaving tails intact; devein.
Combine pancake mix and beer in a small bowl; stir until smooth.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350\u00b0.
Dredge shrimp in flour; shake off excess.
Dip shrimp into batter; dredge in coconut.
Fry, a few at a time, 45 seconds on each side or until golden.
Drain on paper towels.
Yield:
4 appetizer servings.