~ French-Fried Shrimp ~
Source of Recipe
Unknown
List of Ingredients
Shrimp can be breaded, battered and pan-fried or deep fried. Most people prefer to deep-fry, since a large quantity of shrimp can be cooked quicker and still served hot. Both the breading and batter given here are great for shrimp. Try both, then decide.
1 1/2 lb raw peeled deveined shrimp, fresh or frozen
2 eggs, beaten
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1/2 teaspoon paprika
Oil for deep frying
Peppy or Tartare Sauce
Recipe
Thaw shrimp if frozen. Combine eggs and salt. Combine flour, dry bread crumbs and paprika. Dip each shrimp in egg, then roll in bread mixture. Fry in a basket in deep, hot, oil 350 degrees Farenheit, for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Serve with Peppy or Tartare Sauce.
Makes 6 servings.
Variation: For different taste, beat together 1 egg, 2 teaspoons evaporated milk and 1 teaspoon salt. Dip shrimp in egg mixture and roll in one cup fine cracker crumbs (cracker meal) or fine corn flake crumbs. Fry in deep, hot, oil, or oven fry.
For those who are on restricted diets or are watching their calorie intake, this suggestion for oven-fried shrimp is offered.
To oven fry: Bread shrimp according to instructions for frying. Instead of frying in deep oil, melt 1/4 cup margarine in baking pan, 15x10x1 inches. Dip each shrimp in margarine and turn quickly to coat both sides. Bake in extremely hot oven, 500 degrees Farenheit, for 8 to 10 minutes.
Peppy Sauce
1/2 cup chili sauce
1/2 half cup ketchup
1 tablespoon lemon juice
2 teaspoons horseradish
Combine all ingredients. Chill, makes approximately one cup sauce
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