Deep Fried Shrimp With Vegetables Uncle Bills Version Of Recipes

UNCLE BILL'S JUMBO DEEP FRIED PRAWNS (SHRIMP)

Steps:

• Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels.
• Cut slit in each prawn about 1/4 inch deep.
• In a mixing bowl, whisk together eggs and milk until frothy.
• In a plastic bag, add flour and pepper and shake well to blend.
• In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine.
• Dip prepared prawns individually into the egg mixture to coat well.
• Drop each prawn into the flour mixture and shake to coat well.
• Dip the prawns again in the egg mixture, turn to coat well.
• Drop each prawn into the Panko crumb mixture and shake until well coated.
• Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill.
• In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350°F.
• Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.).
• Serve immediately with lemon wedges and tartar sauce or a sauce of your choice.
• Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.

CRUNCHY FRIED SHRIMP

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

OLD BAY® FRIED SHRIMP

Steps:

• Place each shrimp on a flat work surface and butterfly by slicing horizontally through the middle, being careful not to cut all the way through to the other side.
• Whisk eggs in a bowl; mix in milk. Place shrimp in milk mixture and soak for 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix flour, cornmeal, and seafood seasoning together and pour into a zip-top bag. Place 5 to 6 shrimp in the bag and shake well.
• Drop shrimp in the hot oil and fry until golden brown and opaque in the centers, about 5 minutes. Remove and place on paper towels to soak out oil. Repeat with remaining shrimp.

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

CRACKER BREADED DEEP-FRIED SHRIMP

Steps:

• Peel the shrimp, devein and leave the tails on .
• In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
• In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
• Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
• Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
• Holding the shrimp by the tail carefully place the shrimp into hot oil.
• Fry in batches for about 1-2 minutes or until golden brown.
• Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).