|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 battered fried shrimp for more results.
1 - 6 of 6 for lightly battered fried shrimp
Peel shrimp. Make a ... water; drain. Combine batter ingredients; mix well. ... a time until light brown. Drain on ... shrimp. Serve immediately. 8 servings.
Mix together eggs, ... stock for the batter. Make sauce ... gourmet powder. Clean shrimp, leaving tails ... Lay flat and lightly cut crisscross with ... dish for dipping shrimp.
In a bowl ... a smooth, medium-thick batter. In a ... to 350 degrees. Lightly dredge shrimp with cornstarch, then ... cholesterol, 307 milligrams sodium.
Oil temperature: 350°F. ... 4 inches. Wash shrimp; drain well and pat dry. Prepare tempura batter by combining whisked ... may be seasoned lightly using garlic and/or ... absorbent paper. Sprinkle fried shrimp lightly with ... amounts given per serving.
Shell and devein shrimp, leaving shell ... to cook. Make Batter: In a ... batter, to coat lightly. Deep-fry, a ... 10 to 12 servings as an hors d'oeuvre.
Cook. Make a batter with the 2 ... of the slit shrimp. Heat oil ... slightly thickened. Add the shrimp, heat until piping hot and pour over the vegetables.
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