own the back of the shrimp. Leave tails on.
Season
n another medium bowl. Dredge shrimp in flour mixture, shaking off
n another medium bowl. Dredge shrimp in flour, shake off excess
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.
Devein the shrimp and remove the shells. You
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. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
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.
nd the panko to a third shallow bowl. Dredge the shrimp in
o serve.
For the shrimp, place sesame oil in medium
Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
wash and dry shrimp.
season with essense or seafood season of your choice.
salt and pepper to taste.
coat in flour.
mix eggs and milk to make a wash.
run floured shrimp through egg wash.
coat with panko crumbs,set aside.
heat oil in fry pan over medium high heat until a popcorn kernal pops.
add half of shrimp to oil,cook to golden brown both sides (3-4 min.).
remove and add second half of shrimp and repeat.
Rinse shrimp, pat dry, and set aside
Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
Dip shrimp into the egg wash and toss into breadcrumbs.
Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.
dd panko to a second shallow baking dish.
Dredge shrimp in
Place bread crumbs in a shallow bowl.
In another shallow bowl, combine egg whites and milk.
In a third shallow bowl, combine flour, seafood seasoning, salt and pepper.
Dip shrimp in the flour mixture, egg mixture, then bread crumbs.
Place shrimp on a baking sheet coated with cooking spray.
Bake at 400 degrees for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
Heat 2 to 3 inches oil to 365\u00b0F in a deep fryer or heavy deep saucepan.
Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.
Put
shrimp,
egg white, salt, pepper and 3 tablespoons of bread crumbs (or 1 slice of bread, cubed) in a food processor. Grind
about
30
seconds,
until the mixture is smooth. Shape like
oysters.
Roll
in bread crumbs and fry in hot oil at
350\u00b0. Drain
on
paper
towels.
Yield:
12 to 15 pieces.
Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
nd cabbage. Stir in panko. Add shrimp and pork, breaking up with
n a shallow bowl. Separate panko, beaten eggs, and flour into