|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 tempura batter for more results.
Results 1 - 10 of 13 for shrimp tempura batter
Result Page: 1
Quantity of ingredients ... for taste and shrimp preference. Wash shrimp ... in marinade. Make batter at the time ... Thousand Island sauce/tartar/chili sauce.
Mix together egg ... pieces. Shell the shrimp but leave on ... vegetables into the batter a few at ... Serve hot with Tempura Sauce, recipe below. ... serve with the shrimp.
Clean shrimp - slit through ... Salt lightly. Make batter mix in a ... shrimp and vegetables with flour. Dip into batter mix and deep fry at 375 degrees.
Add flour to ... inner curve of shrimp. Press shrimp ... remove pieces of batter from oil occasionally ... 10-13 cm from heat source just until browned.
Hand blend flour, ... in. Bring to batter consistency with necessary ... 6. Lightly dredge shrimp or pieces of ... as long as 2 months. Improves with age.
Shell and devein shrimp, leaving shell ... to cook. Make Batter: In a ... sauce to taste). Tempura is best served ... to 12 servings as an hors d'oeuvre.
Mix together eggs, ... stock for the batter. Make sauce ... gourmet powder. Clean shrimp, leaving tails ... sauce and serve in small dish for dipping shrimp.
Dust shrimp with a little flour. For batter, mix all ... 1 to 2 minutes. Turn as needed. Drain. May use fish, de - boned chicken or vegetables in batter.
Have 2-3 shrimp (medium size) per ... and then in tempura batter. Deep fry ... following tempura batter. Serve with the shrimp and vegetables with rice.
Oil temperature: 350°F. ... 4 inches. Wash shrimp; drain well and pat dry. Prepare tempura batter by combining whisked ... on amounts given per serving.
Result Page: 1
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