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
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
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.
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.
ail shells on.
Split shrimp down backs; spread apart, butterfly
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.
ooking spray.
2. Rinse shrimp and set aside. In a
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.
Peel and devein shrimp, retaining tails, if desired; set
Clean deveined shrimp; try to save tail.
Split down back to tail; press shrimp flat.
Sprinkle shrimp with Tony's seasoning. Dip in crumbs, then egg mixture, then crumbs.
Press to secure crumbs.
Let chill.
Drop in deep oil; drain.
Sprinkle lightly with salt.
In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
Deep fry shrimp in batches until golden brown. Drain on paper towels.