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Battered-Fried Shrimp with Tangy Sauce

Source of Recipe


From "Southern Living: Homestyle Cooking"



List of Ingredients



• 2 pounds unpeeled, large fresh shrimp
  
• ½ tsp garlic powder
  
• 1 (12-ounce) jar orange marmalade
  
• 3 Tbsp lemon juice
  
• 2 Tbsp orange juice
  
• 1½ to 2 Tbsp prepared horseradish
  
• 1½ tsp Dijon mustard
  
• 1½ cups all-purpose flour
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 1 tsp paprika
  
• ½ cup vegetable oil
  
• 1 cup cold water
  
• Additional vegetable oil
  






Instructions



1. Peel, devein, and butterfly shrimp, leaving tails intact. Sprinkle butterflied shrimp lightly with garlic powder. Cover and chill thoroughly. Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender until smooth, stopping to scrape down sides. Set sauce aside.
   
   
2. Combine flour, baking powder, salt, and paprika in a large bowl; stir well. Gradually add ½ cup oil, stirring until mixture leaves sides of bowl and forms a ball. Gradually add water, stirring until blended. (Batter will be very thick.)
   
   
3. Dip several shrimp into batter. Fry shrimp, a few at a time, in deep hot oil (360° F) 2 to 3 minutes, or until golden. Remove shrimp with a slotted spoon, and drain on paper towels. Place shrimp on a large baking sheet; keep warm in a 200° oven. Repeat procedure with remaining shrimp and batter. Serve shrimp with reserved sauce.
   
   Makes 4 servings.