|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
Tip: Try batter bisquick for more results.
1 - 8 of 8 for shrimp batter bisquick
Heat 1 1/2 ... Dip fish into batter, letting excess ... side. Drain. 3 to 4 servings. In high altitudes, 3500 to 6500 feet, heat oil to 330 to 335 degrees.
Heat oil (1 ... Mix 1 cup Bisquick, salt, egg ... Dip fish into batter, letting excess ... on each side. Let drain. Great with hush puppies and cole slaw.
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.
Lightly coat fish with 3 to 4 tablespoons Bisquick. Mix 1 ... Dip fish into batter, letting excess ... golden brown, about 2 minutes on each side. Drain.
Heat oil (1 ... Dip fish into batter, letting excess ... until golden brown, about 2 minute son each side; drain. Serve with soy sauce or vinegar if desired.
Preheat oven 350 degrees. Combine milk, Bisquick, butter, eggs ... - poke into batter. Add any ... golden. Let stand 10 minutes before serving. Serves 6.
Clean shrimp, leaving the tails on. Combine Bisquick and milk or ... each shrimp into batter holding by tail ... Deep fry at 375 degrees until golden brown.
Peel, slice and ... water. Make a batter with beer and bisquick. Drain onion ... Repeat procedure with shrimp. This batter works on all vegetables as well.
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