|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 batter bisquick for more results.
Results 1 - 8 of 8 for shrimp batter bisquick
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.
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.
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.
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.
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.
Preheat oven 350 degrees. Combine milk, Bisquick, butter, eggs ... - poke into batter. Add any ... golden. Let stand 10 minutes before serving. Serves 6.
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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