|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...
1 - 10 of 77 for shrimp batter
Result Page: 1
Place 20 to 36 medium or jumbo shrimp, peeled and ... plain flour. Then dip in beer batter and deep fry at 365 degrees about 7 minutes or until golden brown.
Prepare the beer-batter base at least ... about 350-360°F. Add shrimp to the batter. ... tartar sauce for dipping and lemon wedges. Yields 52-56 shrimp.
Mix flour and ... until smooth. Let batter stand in a ... egg white. Dip shrimp in batter a ... on paper towels. Serve with tartar sauce and lemon slices.
Mix dry ingredients. Combine milk and beaten egg and add dry ingredients together. This was a recipe of my mother's, we've used it for years and ...
Mix flour, sugar ... and stir. Add shrimp to coat. Fry ... meal. Dip in batter. Hold by tails to drain. Place in dry cracker meal to coat. Fry in hot oil.
Mix above ingredients all together. Dip shrimp and oysters in batter and drop in deep fat and fry until golden brown. Batter is also used for onion rings.
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.
Mix all ingredients ... a thinnish pancake batter. Drain cleaned shrimp on paper towels, ... Blend mustard and water until smooth. Add mayonnaise. Mix well.
Mix flour, sugar, salt, ice water, egg and oil. Dip shrimp in batter and drop in deep fat. Fry until golden brown.
Combine above ingredients, ... bread crumbs. Roll shrimp in flour; dip in batter then in bread ... Makes enough batter for approximately two dozen shrimp.
Result Page: 1
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