Menu Description: It dont get no batter than this.
vegetbale for frying
1/4 cup batter
1/4 cup crystal Louisiana Hot sauce or Frank Red Hot Cayenne Sauce
Dash ground pepper
Dash garlic powder
1/8 tsp paprika
12 uncooked large shrimp
1 egg,beaten
1/2 cup milk
1 cup all-purpose flour
On the side
Lemon wedges
1. Heat oil in a deep fryer to 375 degrees F. You want the oil deep enough to cover the shrimp completely.
2. Combine the butter,hot sauce,ground pepper,garlic powder, and paprika in a small saucepan over low heat. heat until the butter is melted and the ingredients are well blended.
3. Prepare the shrimp by cutting off the entire shell, leaving only the last segment of the shell and the tailfins. Remove the vein from the back and clean the shrimp. Then, with a paring knife, cut a deeper slice where you removed the vein (down to the tail), so that you can fan the meat out. Be carefull not to cut too deep. This will butterfly the shrimp.
4. Combine the egg with the milk in a small bowl. Put the flour into another bowl.
5.Dredge each shrimp in the milk mixture, Then coat it with the flour. make sure each shrimp is evenly coated.When you have coated all of the shrimp with flour,let them sit for about 10 minutes in the rerigerator before frying.
6. fry the shrimp in the hot oil for 7 to 10 minutes or until the tip of each tail begins to turn dark brown. Remove the shrimp from the oil to paper towels briefly,to drain.
7. Quickly put the shrimp into a large bowl, add the hot sauce and stir, coating each shrimp evenly. You could also use a large plastic container with a lid for this. Put all the shrimp inside, add the sauce, put on the lid, then gently turn the container over a few times to coat all the shrimp. Serve with wedges of lemon on the side.
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This post was written by admin on January 12, 2011
