|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Tip: Try shrimp batter for more results.
1 - 10 of 10 for cornmeal shrimp batter
Combine ingredients for batter. Chill for ... Clean and butterfly shrimp, leaving tails ... brown, always returning unused batter to freezer for next batch.
Mix flour, cornmeal, eggs, salt, ... pancake mix. Pour batter over shrimp or fish and ... grease, one at a time, to prevent them from sticking together.
Shell and wash raw shrimp, removing black ... Mix flour, cornstarch, cornmeal, salt and ... prefer a thick batter.) Dip shrimp ... Combine ingredients and chill.
Combine dry ingredients. ... enough water to make a thick batter. Add all shrimp to batter; mix to coat. Remove shrimp one at a time and fry in hot oil.
For 10 people: (Allow 8 to 12 shrimp per person). In ... and blend. Put cornmeal in a small ... shrimp and fry in deep fat until golden brown at 350 degrees.
Mix all dry ingredients together. Beat together liquid ingredients; add to dry mixture. Dip fish or shrimp in batter and fry in deep fat at 380 degrees.
Mix all ingredients well. Pat shrimp or fish dry before dipping so it doesn't splatter when frying. Dip shrimp or fish fillet in batter and fry in hot oil.
Clean, devein shrimp and dry before dipping in batter. Roll in part cornmeal and part flour mixture and deep fry. Can use Bisquick mix with cornmeal.
Note: Since the ... can substitute the shrimp with store bought ... Combine eggs, milk, cornmeal, flour, baking ... to 350°F. Add batter to the bowl ... for dipping. - Chef Masters
Mix first 8 ... a very thick batter. Stir in ... towels. For a taste treat, add 2 to 3 minced jalapeno peppers or 4 to 5 minced shrimp or canned whole shrimp.
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